Cafe Au Lait: Coffee and Cream Cheese Mousse

Ingredients

150 ml whipped cream

30 gm sugar

125 gm cream cheese

1 tsp gelatin

20 gm coffee powder

1 kg chocolate sponge or 6 cookies

100 gm chocolate

50 ml cream

Method:

Soak the gelatin in cold water , add little water to coffee powder.

Whip the cream and sugar, gently fold in the cheese and set it aside.

Melt the gelatin in the sauce pan and add little water to coffee power.

Mix the gelatin and coffee into the whipped cream.

Cut roundels of chocolate sponge and fill the whipped cream mixer in the mold and cover it with chocolate sponge.

Boil cream add chocolate to make ghanach.

pour over the chocolate sponge to give it a thin layer.

Set it in the fridge for 30 mins.

Serve.

Courtesy: Chef Vicky Ratnani

CHOCOLATE JAFFA MOUSSE

Ingredients

12.5 ounces silken tofu

2 ounces dark chocolate squares

1/3 cup unsweetened cocoa powder

1 tsp vanilla extract

2 tbsp orange zest

2/3 cup confectioner's sugar

4 digestive biscuits

Method

In boiling water, take a double boiler and melt dark chocolate.

Keep stirring till the chocolate is melted.

Add cocoa powder.

Keep stirring to prevent lumps.

When the paste becomes smooth, remove from fire and add sugar.

Blend the sliced silken tofu in a food processor till it becomes creamy and smooth.

When the tofu is smooth, add vanilla extract, orange zest and blend till a smooth paste is formed.

Take a dessert bowl,

put a layer of crumbled biscuits and then of chocolate paste.

Add another layer of biscuits, then of chocolate and continue with the remaining chocolate.

Set to chill in a freezer.

Serve.

Courtesy: Chef Aditya Bal,