200 g of bittersweet chocolate, chopped
1/4 cup of strong brewed coffee (60 ml)
3 tablespoons of cognac
4 large eggs at room temperature
1/4 cup of confectioner's sugar (40 g)
3 large egg whites at room temperature
1 1/2 tablespoons of confectioner's sugar
1 1/4 cups of heavy cream, fresh (300 ml)
For the crumble
1 1/4 cups of chopped nuts (200 g)
1 package of Maria cookies, crushed (200 g)
1 can of condensed milk (450 g), cut into slices
200 g of bittersweet chocolate, chopped
1/4 cup of strong brewed coffee (60 ml)
3 tablespoons of cognac
4 large eggs at room temperature
1/4 cup of confectioner's sugar (40 g)
3 large egg whites at room temperature
1 1/2 tablespoons of confectioner's sugar
1 1/4 cups of heavy cream, fresh (300 ml)
For the crumble
1 1/4 cups of chopped nuts (200 g)
1 package of Maria cookies, crushed (200 g)
1 can of condensed milk (450 g), cut into slices
In a heatproof bowl set over a pot of simmering water (do not let it boil), whisk the chocolate gently until it melts
Remove from the hot water and reserve
In a small saucepan, bring the coffee to a medium boil with 3 tablespoons of cognac
Add to the melted chocolate, beating with an electric mixer (chicote) until smooth
Let cool at room temperature for 5-8 minutes to thicken
In the larger bowl of a stand mixer, beat the eggs and confectioner's sugar well on medium speed
Increase the speed and continue beating until it becomes pale yellow (about 3-4 minutes)
Add the chocolate mixture and beat well. Reserve
In the smaller bowl of the stand mixer, beat the egg whites until frothy
Add the confectioner's sugar slowly and beat until stiff peaks form
Fold into the chocolate mixture
Beat the heavy cream until stiff peaks form
Fold into the chocolate mixture
Pour the mousse into a serving dish, cover with plastic wrap and refrigerate for 2 hours to set
