Café Gourmand

A strong espresso served with creamy chocolate mousse, a golden mini-cake, and fresh strawberries. A balance between coffee bitterness and sweet delicacies.

• Prep: 40 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 401
• Protein: 9 g
• Carbs: 39 g
• Fat: 22 g

Ingredients

• 30 g Ground coffee ( for espresso )
• 100 g Dark chocolate ( chopped )
• 3 pc Egg ( fresh )
• 50 g White sugar ( granulated )
• 50 g Wheat flour ( sifted )
• 50 g Minimum butter sweet ( melted )
• 100 g Strawberry ( hulled )

Instructions

1. Chocolate mousse

   Melt the dark chocolate in a bain-marie. Separate egg whites from yolks. Whisk the whites until stiff peaks form with a pinch of salt. Stir yolks into the smooth melted chocolate, then gently fold in the whites with a spatula until airy and combined. Chill.

2. Golden mini-cakes

   Mix wheat flour, white sugar, and one egg. Add melted butter. Pour into small molds. Bake at 180°C until the crust is golden and a knife tip comes out clean.

3. Plating and coffee

   Prepare a short espresso with the ground coffee. Arrange a small glass of mousse, a mini-cake, and some sliced fresh strawberries on a plate. Serve the coffee piping hot.

Chef's tips

• For the mousse, use room temperature eggs for better volume in the whites.
• Do not overbake the mini-cakes; they should remain moist in the center.
• Serve the coffee at the very last second to preserve its aroma.

Storage

The mousse keeps for 24h in the fridge. Cakes can be stored for 2 days in an airtight container.