Mocha Mousse with Coffee Glazed Hazelnuts and Cocoa Tuile

  • Servings: 4


Mocha Mousse:
½ Cup heavy cream for the custard (Crème Anglaise)
1 tsp instant coffee powder
4 Egg Yolks
¼ Cup Sugar(or to taste)
3/4 Dark Chocolate, chopped
1/2 Cup Heavy Cream for whipping
1 Tablespoon Coffee Liquor, optional (I used Kahlua)
Coffee Glazed Hazelnuts:
1 tbsp water
1/2 tsp instant coffee powder
2 tbsp castor sugar
1 tbsp golden syrup or light corn syrup
1 cup hazelnuts
Cocoa Tuile:
20 g all-purpose flour
20 g butter, room temperature
20 ml water
20 g cocoa powder
70 g icing sugar