Ingredients for 4 persons
160 g whipped cream
with 32 g granulated sugar
140 g Cacao Barry Or Noir by Davide Oldani Chocolate 70% (alternative: Cacao Barry Origin Saint Domingue or Fleur de Cao)
80 g eggs
8 g gelatine softened in cold water and then dried
4 g caffè espresso
10 g amaretti
3 g coffee powder
30 g whipped cream
Mix the eggs with a blender/mixer, add melted chocolate and warm coffee. Add gelatine and make it melt. Slowly add the whipped cream. Put the mixture into the cups and put them in the refrigerator for 2 hours.
Sprinkle the mousse with grated amaretti and coffee powder. Serve with whipped cream on the side.