Ingredients:

  • 1.5 tsp Unflavored gelatin powder
  • 2 tbsp Cold water
  • 0.5 cup freshly brewed espresso
  • 4 oz dark chocolate (60% cacao), finely chopped
  • 2 tbsp coffee liqueur
  • 1.5 cups heavy whipping cream, divided
  • 2 tbsp powdered sugar, sifted
  • 1 tbsp vanilla vodka
  • 1 tsp pure vanilla extract
  • 18 whole coffee beans
  • 1 tsp dark cocoa powder

Instructions:

  1. Sprinkle 1.5 tsp unflavored gelatin powder over 2 tbsp cold water in a small bowl. Let it sit for 5 minutes until it looks like thick applesauce.
  2. Place 4 oz finely chopped dark chocolate in a heat proof bowl.
  3. Brew 0.5 cup espresso and immediately whisk in the bloomed gelatin while it is still piping hot until no granules remain visible.
  4. Pour the hot espresso over the chopped chocolate. Let it sit for 2 minutes, then stir gently until the mixture is glossy and smooth.
  5. Stir in 2 tbsp coffee liqueur and 1 tsp vanilla extract. Let this mixture cool to room temperature.
  6. In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form (it should look like billowy clouds).
  7. Gently fold the cooled chocolate mixture into the whipped cream. Use a spatula to cut through the middle and turn it over until no white streaks remain.
  8. Spoon the mixture into 6 glasses. Chill in the fridge for at least 3 hours until the surface feels firm to a light touch.
  9. Whisk the remaining 0.5 cup heavy cream, 2 tbsp powdered sugar, and 1 tbsp vanilla vodka until stiff peaks hold their shape.
  10. Dollop the martini foam over the set mousse. Sift a little cocoa powder over the top and add three coffee beans per glass until it looks like a freshly poured cocktail.