Chocolate Coffee Mousse Pyramids

During a recent trip to Paris we discovered an incredible catering equipment store, Dehillerin, in the area of Les Halles. Dehillerin has been trading in Paris since 1820 and it was like walking into Aladin’s cave for me. Shelves lined the shop from floor to ceiling with every pot, pan, tin and baking utensil you can imagine. I would have dearly loved to buy a truck load of items from the store but I only had a 22kg luggage allowance back to New Zealand so I chose carefully. Luckliy the store had quite a few silicon moulds (light and compact in a suitcase) and the little pyramid moulds that I have used to make this dessert were one of my purchases. 

Ingredients – white chocolate mousse

• 200ml whipping cream
• 1 tsp gelatine granuals
• 100g white chocolate, melted
• 2 tablespoons water

Method

1. Place gelatin, water and 2 tablespoons of your cream together in a bowl and warm gradually in microwave until gelatin has dissolved.
2. Whisk cream to soft peak consistency.
3. Add dissolved gelatin to whipped cream and mix but be careful not to over mix the cream (you want to keep the cream fluffy).
4. Add the cool melted chocolate to the cream and fold together quickly but gently keeping the cream light. 
5. Place the mousse into a piping bag and pipe into prepared moulds, half way up each mould.

Ingredients – coffee chocolate mousse

• 200ml whipping cream
• 1 tsp gelatine granuals
• 100g coffee chocolate, melted (for those in NZ Whittakers do a mocha chocolate)
• 2 tablespoons water

Method

1. Same method as the white chocolate mousse.
2. Pipe the coffee mousse ontop of the white mousse to fill mould.
3. Complete the dessert by cutting a square piece of chocolate sponge to fit the base of the pyramid and pushing it down slightly into the coffee mouse. You can either buy a sponge to finish this off or use the recipe and method I have given for chocolate roulade and half the recipe’s quantity. 
4. Place dessert in freezer and chill at least two hours. I put my mousse in the freezer to set because I need the mousse to be firm so I can push it out of the moulds without making marks in the shape. Turn the mousse upside down and push out of mould onto a serving plate and allow it to defrost before serving.