2cupshots strong black Reserve Blend 2016 Di Bella CoffeeMaximum 1/3 total
250gm white chocolate
1/4cuppouring cream
4eggs separated
10gm sachet unflavoured gelatin
¼cupboiling water
¾cupcaster sugar
Chocolate Ganache
80mlFrangelico
200gm dark chocolategood quality
2Tbsgolden syrup
pouring cream
Topping
200mlwhipped cream
1Tbsicing sugar
1tspvanilla
1/2cupChocolate crispies
Instructions
Biscuit Base
Place biscuits in a food processor or TM bowl. Process until a fine crumbs forms.
Add the melted butter and combine. TM 5sec/speed 6.
Press a tablespoon or so of the crumb gently into the serving cups and then refrigerate.
Mocha White Chocolate Mousse
Heat cream and chocolate pieces in the microwave for 1 minute.
Stir until the mixture is smooth. If necessary microwave again in 30 second intervals.
In a small bowl add the boiling water to the gelatin and combine the two until the gelatin has dissolved and doesn't have any lumps.
Whisk the coffee and the egg yolks into the white chocolate mixture.
Add the gelatine mixture to the white chocolate and coffee. Mix thoroughly.
In a clean dry bowl beat the egg whites until soft peaks form. Slowly add the sugar a teaspoon at a time until all the sugar has been incorporated and you have light glossy meringue.
Fold the egg whites gently into the white chocolate sauce. Try to keep the mixture as light and airy as possible.
Pipe or spoon the mousse into the prepared cups.
Refrigerate the Mocha Mousse Cups until the mousse is set.
Ganache Topping
Heat cream, golden syrup and chocolate pieces in the microwave for 1 minute.
Stir until the mixture is smooth. If necessary microwave again in 30 second intervals.
Stir through the Frangelico and leave the ganache on the bench to cool.
Once the ganache is cooled spoon 1 Tbs of the mixture on each of the completed cups.
Return the cups to the fridge.
Decorating
When it's time to serve the dessert, top each cup with the whipped cream and use the sprinkles to decorate.