Espresso and Frangelico Mousse
Espresso and Frangelico Mousse - a light and fluffy dessert!
shots of Espresso coffee
– ¾ cup sugar
– 2 cups heavy cream + more for decorating
chopped for garnish
Whip the cream and keep it aside in the fridge.
Boil the espresso and 1 tablespoon of the sugar for 5 minutes. The put the fire off and let it cool down.
In the meantime, beat the egg yolks with the remaining sugar, until pale and fluffy.
Slowly add the espresso and keep beating. Then add the Frangelico and mix well.
Fold in the whipped cream and incorporate it well.
Pour into serving glasses and refrigerate it for a couple of hours before serving.
Decorate with some whipped cream, chopped toasted hazelnuts and coffee beans. Serve immediately.