Coffee Mousse with Whipped Cream

Name: Coffee Mousse with Whipped Cream
Yield: 8
Ingredients: 50g unsalted butter, softened; 1 can of condensed milk; 3 spoons of cocoa powder; 1 spoon of brewed coffee; 3 egg whites beaten to a snow-like consistency; 200g whipped cream, roughly chopped; Chantilly for decorating

1
50g unsalted butter, softened
2
1 can of condensed milk
3
3 spoons of cocoa powder
4
1 spoon of brewed coffee
5
3 egg whites beaten to a snow-like consistency
6
200g whipped cream, roughly chopped
7
Chantilly for decorating

Ingredients

1
50g unsalted butter, softened
2
1 can of condensed milk
3
3 spoons of cocoa powder
4
1 spoon of brewed coffee
5
3 egg whites beaten to a snow-like consistency
6
200g whipped cream, roughly chopped
7
Chantilly for decorating

Directions

1
In a mixer, whip together the butter, condensed milk, cocoa powder, and brewed coffee
2
Beat the egg whites gently until they become stiff peaks
3
Spoon individual servings of whipped cream and top with the coffee mousse
4
Refrigerate for at least six hours before serving
5
When serving, decorate with Chantilly, coffee grinds, and hortelã leaves.

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