I can’t tell you how many times we forgot to send the chocolate covered coffee beans down to Windsor in the Ascot boxes on a Friday. It was then a frantic rush to find any Buckingham Palace staff that lived at Windsor to “drop by the castle kitchen” on their way home. More often than not, the beans would be used to create this coffee mousse. It is the perfect make-ahead dessert that looks quite elegant but is dead easy. Buy more than you need of the chocolate covered coffee beans—you can snack while you’re working.
1 packet Knox unflavored gelatin
1¼ cups whole milk, divided
2 egg yolks
⅓ cup granulated sugar
1 teaspoon instant coffee granules
¾ cup heavy cream
2 egg whites
½ cup dark chocolate-covered coffee beans, divided
Whipped cream
1. In a bowl large enough to hold all the ingredients, dissolve the gelatin in ¼ cup cold milk. In a separate bowl, add the egg yolks, sugar, and instant coffee. Whisk until combined. Bring the remaining 1 cup milk to the boil in a heavy-bottomed saucepan, and slowly pour it onto the egg mixture, whisking constantly. Return the mixture to the saucepan, and over low heat, stir until the mixture starts to thicken and coat the back of the spoon. Remove from the heat, and pour the mixture over the gelatin. Whisk until all ingredients are combined. Strain the coffee custard mixture into a large bowl, and refrigerate until cold and starting to set.
2. In a large bowl, whip the cream until stiff. In another bowl, whip the egg whites until stiff. Alternating with the whipped cream, carefully fold the egg whites into the coffee custard. Spoon half the mixture into a six-cup serving dish, and sprinkle ¼ cup chocolate coffee beans on top. Cover with the remaining custard. Refrigerate the mousse until firm.
3. To serve, garnish with rosettes of whipped cream and the remaining ¼ cup chocolate coffee beans sprinkled over the top.
MAKES 6 SERVINGS