Chocolate coffee mousse from Bakeland: Nordic Treats Inspired by Nature (page 171) by Marit Hovland

  • egg whites
  • white chocolate
  • Show all ingredients...

  • EYB Comments

    Can substitute milk chocolate for dark chocolate. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk chocolate for dark chocolate. See recipe for a variation.

  • CynthiasCooking on December 18, 2018

    I'm not a fan of white chocolate but I found it quite pleasant grated on top of the mousse like this.

  • CynthiasCooking on December 18, 2018

    It's quite attainable to make this dessert this gorgeous, but I'm glad I decided to practice making the crystals. It took a little judgement to know when the crystals were strong enough to take out but not overly solid. I did not have luck cracking them with a knife, as described in the recipe (they broke up too small no matter how careful I was), but had better luck cracking one corner and then using a spatula to carefully lift them out. They are quite fragile until after they dry out. Also, they were inclined to drip and puddle when I set them on parchment. I had better luck setting them on a cooling rack and then moving them about from time to time (maybe four times during a day of drying) to keep them from sticking. Really it's not hard but it does take a little knack. They keep, so doing them early is fine even if you're an ace on your first try.

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