Chocolate coffee mousse with Anzac biscuits

Here’s a recipe for an unctuous mousse that never fails. But as a contrast we serve it with Anzac biscuits which, considering we’re a British restaurant might seem a little odd. However, I like to think it’s something to do with our colonial history that allows us to make this Australasian treat. It’s said that they were originally made by antipodean wives to send to soldiers abroad during World War 1 and they had particularly good keeping qualities. This is useful because I can never be sure how many biscuits the following recipe will produce but at least you can put the extra in an air-tight tin for future elevenses. The mousse recipe makes enough for four to six people, depending on appetite.
For the Anzac biscuits
50g rolled oats
55g desiccated coconut or flakes
250g plain flour
200g sugar
10g bicarbonate of soda
110g butter
One teaspoon golden syrup
30ml boiling water
Place the oats, sugar and coconut in a large bowl and mix well. Put the butter and syrup in a small saucepan and heat until melted before adding the bicarbonate of soda and water. Mix together and pour into the bowl and mix well. Place teaspoonfuls onto a greased tray, flatten slightly and bake on the middle shelf at 160°C for 18 to 20 minutes until golden brown and crispy. Allow to cool on a wire rack and store in an air-tight container.
And for the mousse
250g good quality dark chocolate
50g unsalted butter
40g caster sugar
6 free range egg yolks
9 free range egg whites
A teaspoon of good instant coffee mixed with a teaspoon or so of water.
Place the chocolate and butter in a small Pyrex bowl that sits comfortably on top of a pan of simmering water and allow to melt. Meanwhile, beat the egg yolks with half of the sugar until the mixture lightens in colour and becomes creamy. Then whisk the eggs whites with the other half of the sugar until the mixture forms stiff peaks.
Add the whisked egg whites to the yolks along with the melted chocolate and butter mix as well as the coffee and combine with a whisk before covering the bowl with clingfilm and placing in the fridge to chill.

To serve, spoon the mousse into serving bowls or wine glasses and place a biscuit or two in with it.

February 2011

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