Beer and chocolate are the perfect combination finds Tom Kitchin, as he offers us this delicious recipe for Yer Ben coffee & chocolate mousse

  • 24 hours plus 60 mins
  • 6
  • Easy
Another combination – which shows the true versatility of the beer – marries the beer, chocolate and coffee. The acidity from the beer cuts through the coffee and chocolate, combining both earthy and fresh citrus flavours in a perfect balance of creaminess, bitterness and sweetness.

Ingredients

  • Chocolate sable
  • 500g plain flour
  • 60g cocoa powder
  • 500g butter
  • 320g caster sugar
  • 2 eggs
  • Coffee mousse
  • 7 gelatine leaves
  • 200g caster sugar
  • 100ml water
  • 25g coffee
  • 10g coffee extract (Trablit)
  • 3 pints cream
  • Beer gel
  • 110ml Yer Ben beer
  • 12g agar
  • lemon juice – to taste
  • sugar syrup – to taste
  • Coffee ganache
  • 400g white chocolate
  • 200ml cream
  • 15g instant coffee
  • pinch salt
  • Meringues
  • 100ml egg whites
  • 200g caster sugar
  • cocoa powder for garnish

Method

Yer Ben coffee & chocolate mousse

Chocolate sable

1 Beat the butter, sugar, flour and cocoa powder together in the mixer using the paddle attachment until a breadcrumb consistency has formed. Add the eggs and beat until incorporated. Split this into four equal measures – this dough freezes well so it can be saved to make the dessert again and again.

2 Flatten out one batch and wrap individually in cling film and chill. Roll out on to a tray lined with greaseproof paper to the depth of a 50p piece. Bake in the oven at 170C/Gas Mark 3 for five minutes. Cut six circles with the circle cutter and place them back in the oven for a further five minutes. Cool then place into ready cling-filmed moulds.

Coffee mousse

3 Soak the gelatine leaves in cold water. Bring the caster sugar, water, coffee and coffee extract to the boil. Add the gelatine and place into a bowl and cool to room temperature. Semi-whip the cream and then fold in the coffee mix. Place into the moulds and smooth off. Place into the freezer for 24 hours then take out when required.

Beer gel

4 Place the beer and agar into a pan and bring to the boil. Once boiled, whisk the mix for two to three minutes and place into a container then leave to chill. Once cool, blitz with lemon juice and sugar syrup to taste.

Coffee ganache

5 Bring the cream and coffee to the boil and pour over the chocolate. Add salt and whisk until all incorporated and place into a container to chill. Once cooled place into a piping bag with a nozzle.

Meringues

6 Whisk the egg whites until soft peaks and add the sugar. Place into a piping bag and pipe on to baking trays lined with greaseproof paper. Dust with cocoa powder and cook at 110C/Gas Mark ¼ for 45 minutes to one hour. Once cooled place into an airtight container.

To serve

7 For each serving put a circle of beer gel on the plate; then a circle of coffee mousse; then place a sable on top.

8 Top with alternate meringues and coffee ganache peaks around a central scoop of ice cream topped with a sugar spiral.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.