Chocolate coffee balls hidden in a Chocolate mousse for Gali’s birthday
Gali and I were born the same day 18.2 (not the same year). We don’t know how and why, but the “world” decided that we should meet. 8 years ago Gali took a Culinary Tour with me, the longest tour of my life.
Every year I bake a birthday cake for Gali, not that we lack desserts from the best Pastry Chefs in the world, but there is nothing like a homemade birthday dessert made with love and intention..
The last year has been very complex for so many reasons. The global epidemic has stifled the most important branch of our business (tours) and cut us off from family and close friends for a long time. After such a year the festivities should be comme-il-faut, with lots of comforting flavors and textures.
So I decided to combine two desserts that Gali loves: a cloudy chocolate mousse that has become a hit among our followers all over the world and chocolate balls with the enhancement of coffee, one of the favorite ingredients of Gali. Together we indulged on coffee chocolate balls hidden in a chocolate mousse. There is no better splurge than this combination!
Chocolate coffee balls hidden in a Chocolate mousse
around 6 servings
Chocolate coffee balls:
200 g heavy whipping cream
50 g strong espresso coffee
250 g dark chocolate 70%, chopped
30 g Coffee liqueur (I use Kahlua)
300 g biscuits, chopped
Decoration: toasted coconut flakes/chocolate sprinkles/caramelized almond flakes/white sugar stars
100 g fresh milk
190 g dark chocolate 70%, chopped
25 g egg yolks (from around 1 big egg)
175 g egg whites (from around 5 big eggs)
40 g caster sugar
1. Chocolate coffee balls: Heat the cream and espresso coffee until simmering.
2. Pour the hot cream over the chocolate, wait a few seconds, then stir with a spatula to make a smooth ganache.
3. Add Coffee liqueur, stir to make a smooth ganache.
4. Add biscuits and mix until well combined. Refrigerate until firm.
5. Take small amount of mixture and roll into a ball, then roll through extra coconut or sprinkles or pralin. Continue with the rest of the mixture, chill in the fridge.
7. Melt the chocolate in a double boiler or the microwave.
8. Pour the hot milk over the chocolate in a bowl, stir to make a smooth cream. Set aside to cool.
9. Pour egg yolks into chocolate cream and whisk.
10. Beat egg whites with sugar until firm peaks form.
11. Fold egg whites into the chocolate cream. Fold through until incorporated (not too many folds).
12. Arrange the chocolate balls in advance in individual pots or larger dish.
13. Immediately after the preparation of the mousse, before it crystallizes, pour it over the chocolate balls and keep in the refrigerator until serving (the mousse is kept for up to two days).