Society Layered Cappuccino & Chocolate Mousse Cups

Ingredients:

Chocolate Mousse Layer:

• 60g unsweetened chocolate chopped.
• 1 tbsp butter
• ¼ cup water
• 1 ¼ teaspoon gelatine
• 1 cup heavy whipping cream divided.
• ⅓ cup Castor Sugar
• ½ teaspoon vanilla extract

Cappuccino Mousse Layer:

• ⅔ cup brewed Society Mochaccino coffee cooled
• 1 ½ teaspoon gelatine
• ¾ cup heavy whipping cream
• ¼ cup Castor Sugar
• ½ teaspoon vanilla extract

Garnish:

• 1 tablespoon cocoa powder
• Coco Coated Hazelnuts
• Mocha flavoured wafer sticks
• Fresh raspberries

Method

Chocolate Mousse Layer:

1. In a large microwave safe bowl, melt the chocolate with the butter on high in 30 second increments, stirring in between until smooth.
2. Place the water in a small saucepan and sprinkle the gelatine over top. Let bloom 5 minutes, then place the pan over medium low heat and add ¼ cup of the heavy cream. Stir until the gelatine is dissolved, but do not let it come to a boil. Slowly whisk into the chocolate mixture.
3. In a large bowl, beat the remaining cream with the sugar and vanilla extract until it holds stiff peaks. Stir about ¼ of the whipped cream into the chocolate to lighten it, then fold in the remaining cream until smooth.

1. In the same saucepan as above, place the Society Mochaccino brewed coffee. Sprinkle with the gelatine and let bloom 5 minutes, then place over medium low heat. Stir until the gelatine is dissolved, but do not let it come to a boil. Remove from heat and cool to lukewarm.
2. In a large bowl, beat the cream with the sugar and vanilla extract until it holds stiff peaks. Gently fold in the cooled espresso mixture until well combined.
3. In a serving glass, layer the Chocolate and Coffee Mouse, alternating between the two flavours, using a spoon to level out the top of each layer.
4. Use a sifter to sprinkle the top of the mouse evenly with cocoa powder and garnish, with Raspberries, wafer sticks and coated hazelnuts.