Servings: 8
Preparation: 15 minutes
Cooking : 5 minutes
Chef Michael Allemeier created this dessert, bringing together the flavour of Van Houtte® Vanilla Hazelnut Coffee with cream and chocolate. This light yet rich mousse recipe is sure to satisfy your sweet tooth.
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Have eight individual small coffee cups or small ramekins ready to fill.
In a pot, scald the cream. Reserve.
In a blender, chop the chocolate until it is reduced to a powder and then pour the hot coffee over the chocolate and mix until chocolate has melted and is smooth.
With the blender still running, add the eggs one at the time and pour the hot cream in slowly.
Add butter and stir until smooth. Carefully pour into individual coffee cups or ramekins.
Let cool in the refrigerator for at least 2 hours before serving.
Butter, cream, chocolate and hazelnut—how could anyone resist this dessert? The secret ingredient that takes the flavour of this rich chocolate mousse to the next level? Van Houtte® Vanilla Hazelnut coffee. Buy it in stores or online.
Get to know the Canadian master chefs behind Van Houtte®’s 100th Anniversary recipe series.
With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.
