Hello chocolate + coffee lovers. Sondra here with two transformative life lessons:
- If you try one coffee bar in your life, let that bar be Omnom’s Coffee + Milk
- If you make one mousse in your life, let that mousse be filled with smooth coffee flavor
Ever since I discovered Omnom’s coffee and milk bar, I’ve been dying to bake with it. This bar is unlike any coffee chocolate bar you’ve tried before, as evidenced by the ingredients: Organic cacao butter, Raw cane sugar, Icelandic milk powder & coffee beans from Jesus Maria farm in Nicaragua.
That’s right. No chocolate. Just delicious coffee beans processed the way cacao beans are processed to make a latte in a bar. Seriously, if you haven’t tried it yet, head to your nearest Caputo’s and buy it ASAP. It may change your life (and your Monday mornings).
Because I love mousse, I thought there could be no better use of a coffee bar than throwing it in a dreamy cloud of chocolate goodness. I didn’t want to overwhelm the robust, high quality coffee flavor of the Omnom bar, so I chose the Pralus 100% dark bar for the complementary chocolate taste. Pralus is a French bean-to-bar chocolate maker that is known for his heavy roast on the cacao beans, and that roasty flavor perfectly complements the coffee in this mousse.
I made the recipe portions small enough that you will only need one Omnom bar and a part of a Pralus bar, and it will serve two or three people (think date night or movie night with your bestie!). But feel free to double it if you are having company or are self-aware enough to know that you can eat three portions yourself (yes, I am that self-aware).
2.1 ounces of Omnom Coffee and Milk (the full bar), chopped
1.13 ounces of Pralus Le 100% (9 squares), chopped
1 Tbsp + 1 ½ tsp unsalted butter, at room temperature
1 ½ large eggs, separated
¼ teaspoon cream of tartar
⅛ cup plus 1 Tbsp sugar (I use ultra-fine baker’s sugar for added lightness, but regular granulated sugar will work if you don’t have baker’s sugar on hand)
¼ cup heavy cream, cold
1 tsp vanilla extract
Whipped cream and espresso powder, for garnish and added flavor
- First, place a small mixing bowl in the freezer. You will need this later to whip the cream!
2. Make a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the chopped chocolate and butter to the bowl and stir occasionally with a wooden spoon until completely melted and smooth. Remove bowl from the saucepan and set aside to let cool slightly.
3. Add ½ tsp of vanilla extract to the egg yolks and whisk for about a minute, just to get them frothy and light. Then, slowly add the yokes to the chocolate, whisking as you add more, until the chocolate and yokes are smooth and fully incorporated. Set aside.
4. In another bowl, beat the egg whites (with clean, dry beaters) until they are soft and foamy. Now add the cream of tartar (this keeps the egg whites light) and beat until soft peaks form. Add the ⅛ cup sugar, a little at a time, and beat until stiff peaks form.
5. Take the bowl out of the freezer and add the heavy cream. Beat it until it begins to thicken and then add a tablespoon of sugar and the remaining ½ tsp. of vanilla. Beat until the cream forms soft peaks.
6. Now it’s folding time! Remember that the idea here is to keep everything light and fluffy, so try to get all the elements evenly incorporated without excess movement. Fold the egg whites into the chocolate mixture first, then fold in the whipped cream. Divide the mousse into 2-3 glasses (or cute Turkish coffee cups!) and cover and chill in the fridge for several hours. Garnish with whipped cream and espresso powder before serving.
Then eat up and share with a friend if you’re feeling extra generous! Enjoy and let us know how it goes. 🙂