Espresso Martini Mousse

Name: Espresso Martini Mousse
Prep time: 20 min
Cook time: 2 h
Yield: 2
Ingredients: Cold Water 1.5 tbsp; Powdered Gelatin 2 tsp; Light Brown Sugar 110 g; Hot Brewed Coffee 170 ml; Vodka 50 ml; Kahlua 50 ml; Espresso Powder 2 tbsp; Hot Water 2 tbsp; Double Cream (Divided) 350 ml; Dark Chocolate 170 g; Double Cream 170 ml; Cornflour 1 tbsp; Sugar 80 g; Red Syrup

Imagine there's a funny joke about coffee and spirits here...

20 minutes prep

2 hours cook

Serves 2

Chris Cahill

Ingredients

Jelly

1.5 tbspCold Water

2 tspPowdered Gelatin

110 gLight Brown Sugar

170 mlHot Brewed Coffee

50 mlVodka

50 mlKahlua

Mousse

2 tbspEspresso Powder

2 tbspHot Water

350 mlDouble Cream (Divided)

170 gDark Chocolate

Whipped Cream Skulls

170 mlDouble Cream

1 tbspCornflour

80 gSugar

Red Syrup

This Layered Espresso Martini Mousse is a hauntingly delightful dessert featuring a boozy espresso gelée, velvety espresso-chocolate mousse, and whipped cream skulls – all elegantly served in a cocktail glass, perfect for a spooky soirée.

Method

Bloom gelatin in cold water. Dissolve brown sugar in hot espresso, add gelatin and vodka, pour into glasses, and refrigerate until set.

Whip cream with cornflour and sugar until medium peaks. Fill skull mold and freeze until set.

Combine espresso powder and hot water. Whisk chocolate, 1/2 of the cream, and espresso mixture together till you reach a ganache. Whip the remaining cream then fold through. Pipe or spoon over set jelly.

Add on frozen cream skulls, finish with red 'blood' syrup.