Coffee and Chocolate Love Pots 

  • By Stacey Smith
  • 20 Feb, 2017

Not just for Valentines Day

Valentines Day, the only holiday that seems to have developed a bad rep. Supermarkets bombard us with all things red to force us to be romantic for the day. This may have led to its downfall and is now recognised as a money making scheme. Like most couples I think, Chris and I acknowledge Valentines Day, we do the card and I use it as an excuse to indulge in a chocolate desert. We don’t need to be forced into being romantic as we do nice things for each other regularly, whether its Chris emptying the dish washer or taking me out on Friday night after a couple of horrid days at work. I have to admit however, I couldn’t help feel a tad disappointed when Chris presented me with a box of Weetabix instead of flowers when he walked through the door last Tuesday. I had cleaned out my vase on the off chance.

I think we tolerate Pancake Day more, god forbid you go without a pancake! Then again what about those horrid pancake mixes in those plastic bottles, isn’t that just as bad? I mean after the success of The Great British Bake off who doesn’t have flour, eggs and milk in their fridge nowadays? Also surely its cheaper buy the ingredients if you didn’t!

Anyway as I said, Valentines Day is an excuse to indulge in some sort of desert, but then again so is Sunday, Fridays too to celebrate the end of the week, and Mondays as we all hate Mondays...anyway you get the picture. Along with many others, two of my favorite flavours in a desert is chocolate and coffee, a I hadn’t made a mousse for years so I whipped up these Love Pots as a Valentines treat.

Coffee and Chocolate Love Pots (serves 2)

(Recipe adapted from BBC Good Food – Triple Chocolate Mousse)

Best made the day before.

For the Coffee Mousse:

1 egg, separated
12g caster sugar
10g coffee granules, dissolved in a bowl of hot water.
1tsp vanilla extract
100ml double cream

 For the Chocolate Mousse:

1 egg, separated
12g caster sugar
20g dark chocolate
1tsp vanilla extract
100ml double cream 

Method:

  1. In a bowl over a pan of simmering water, whisk the egg yolk and sugar until doubled in size, remove from the heat and set aside.
  2. Add the vanilla extract and 2 tbsp of the dissolved coffee to the egg yolk mixture and mix together.
  3. In another bowl whip the cream to soft peaks and gently fold this in to the egg yolk mixture.
  4. Whisk the egg white till it forms stiff peaks and again gently fold into the creamy mixture with a metal spoon.
  5. Divide the mixture between 2 ramekins, glasses or teacups as I have used and pop them in the fridge.
For the chocolate mousse, follow the same steps as above until step 2.
Melt the chocolate in a pan of simmering water and let it cool for a minute or so.
Gradually whisk the chocolate into the egg yolk mixture and continue to follow the following steps.
Set the mousses over night in the fridge.

To decorate: Dollop whipped cream and a sprinkling of coco nibs, chocolate sprinkles, chocolate coated coffee beans or anything you fancy. I had some left over chocolate sponge that I crumbled and toasted in a pan till crispy...yum!

 Hope you enjoy my Love Pots...not just for Valentines Day!

So called after my love of raspberries and rabbits...but not in the crazy kind of way I don’t actually own a rabbit. To me raspberries and rabbits are so quintessentially British.....
Please click on my picture to find out more About Me!
 

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