An elegant dessert for those who like to invest a bit of time and effort. Because preparing the dough takes long enough, I’ve made the mousse easier by using instant powder. The result was delicious — even I was surprised by how good it came out.

Coffee Mousse with Elegant Cake Base
- Cooking and Prep: 1 h
- Serves: 8
-
Contains:
Ingredients (20)
Cake Base
White Cake
Coffee Mousse
Truffle Balls
Flower Garnish
Baking Equipment
Start Cooking
Prepare the Cake Base and White Cake
-
To prepare cake base, beat together margarine and confectioners’ sugar. Add egg whites. Lower mixer speed and add flour and cocoa. You should have a thick, brown batter. Arrange silicone baking mat on a cookie sheet lined with Gefen Parchment Paper. Using a flat spatula, spread the batter over the baking mat. Make sure the batter fills all the crevices of the design. Freeze batter for 10 minutes.
-
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). To prepare the white cake, beat 3/4 cup sugar, flour, whole eggs, and melted margarine. Transfer to a separate bowl and rinse beater very well. Beat together egg whites with two tablespoons sugar until firm. Using a rubber spatula, fold the first mixture into the egg white mixture until you have a uniform batter.
-
Remove the silicone mat from the freezer and pour the white cake batter onto it. Smooth with a spatula. Bake for just six minutes. (As there are differences in oven temperatures, you might need another two to three minutes.) Check that the cake is done with a clean finger; when the cake does not stick, it is ready.
-
Allow the cake to cool, and turn it onto a sheet of parchment paper. Gently lift off the silicone mat. Now you have a white cake with a brown decorative design.
-
Line the depressions in your mold with a sheet of plastic wrap. Cut the cake down the middle, and divide each half into three strips that are 6 and 1/2 inches (17 cm) long. You should have six strips that are exactly the size of the depressions in the mold. Line each depression with a strip of cake.
Make the Mousse
-
To prepare the coffee mousse, pour the instant powder, Coffee Rich, and whipping cream into the mixer and beat until you have a very firm mousse mixture. Fit a piping bag with a round tip and fill it with the mousse. Pipe coffee mousse into each depression, filling it to the top of the plastic wrap. Using a metal spatula, smooth the top of the mousse.
Make the Truffle Balls and Garnish
-
To prepare the truffle balls, chop the bittersweet chocolate and place in a small bowl.
Heat the pareve whipping cream and pour it over the chocolate. Wait a minute and then mix until the chocolate is melted. If the chocolate does not melt completely, place in the microwave to melt further. Pour the chocolate mixture into a small, shallow bowl and refrigerate until firm. Remove and cut into small cubes. Roll each cube between your palms until you get small balls. Roll in cocoa and refrigerate until assembly.
-
To prepare the isomalt decorations, heat an empty silicone pan with flower decorations in an oven heated to 300 degrees Fahrenheit (150 degrees Celsius). Heat a small saucepan on a medium flame for two minutes. Pour isomalt powder into it and mix until melted. You should have a clear liquid. Add 1/2 teaspoon of cappuccino essence for color and flavor.
-
Pour the hot isomalt into the decorative silicon mat and smooth with a heated metal spatula. You can heat the spatula in a flame. This will make your flowers perfect and beautiful.
-
Replies:What do you mean a decorative mat?
-
Replies:What do you mean a decorative mat?