MOUSSE
Delícia Cremosa 200 g
Fresh cream 330 g
Soluble coffee powder 24 g
Yolks 5 pcs
Eggs 2 pcs
Sweet chocolate, chopped 195 g
Cognac 10 ml
Unflavored gelatine powder 5 g
Hot water 45 ml
CALDA
Water 75 ml
Sugar 50 g
Espresso coffee 100 g
Sugar 15 g
MONTAGEM
Champagne cookies 1 1/2 boxes
Milk or semi-sweet chocolate in coarse chips 200 g
Delicious Creamy unsalted margarine 12 g
MOUSSE
1. Heat the cream in a saucepan until it comes to the boil.
2. Remove from the heat, add the coffee, strain, cool and refrigerate for at least 20 minutes.
3. Beat the sugar, egg yolks and eggs in a mixer until the mixture is whitish and thick.
4. In a bowl, melt the chopped chocolate in a bain-marie or in the microwave. Mix well until it is lukewarm.
5. Take the bowl with the cream out of the fridge and whip it to the point of soft whipped cream.
6. Add ¼ of this cream to the melted chocolate, mix slowly, add the remaining cream and when the mixture is homogeneous, add the egg mixture, the cognac and the gelatine dissolved in the hot water.
7. Mix everything gently and refrigerate for 30 minutes.
CALDA
8. In a small bowl, put the water and sugar in the microwave to heat for a few seconds, until it comes to the boil.
9. Remove, add the coffee, mix and leave to cool.
MONTAGE
10. Grease a 22 cm diameter removable-bottom mold with Delícia Canola margarine and sprinkle with sugar.
11. Line it with baking paper. Dip the inside of the cookies in the syrup (without soaking) and line the bottom and sides of the tin.
12. Add the filling and refrigerate for at least 4 hours or until the next day.
13. Decorate with chocolate chips
