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A traveller’s paradise, Coorg, apart from its unparalleled scenic views, is known for its coffee plantations. The coffee grown here is among the best in India. The locals use coffee in different ways to create many regional delicacies. One such speciality is Coorg Coffee Mousse.

 

Coffee Mousse is a light, creamy, coffee dessert. Depending on the type and richness of the coffee used, sometimes, the dessert can have a slightly bitter taste. It usually has a chocolate component, which adds sweetness and gives the dessert a mocha flavour. There are literally thousands of coffee mousse recipes on the internet, and we bring you one of the best recipes created by our chefs at the Club Mahindra Madikeri and Virajpet resorts

Did you know?

‘Mousse’ is a French word, which literally translates to ‘foam’ or ‘froth’ describing its light and airy texture. French chefs have been cooking with chocolate since the start of the 17th century, and they were the first ones to cook with chocolate and make dishes with foamy textures called ‘mousseau chocolat’. Later, the chefs started making many desserts made of whipped cream with coffee, liqueurs, fruits, and called them ‘crème en mousse.’

Preparation time of Coffee Mousse: 25 minutes

Ingredients need for Coffee Mousse 

  •         Milk chocolates
  •         Cooking cream
  •         Whipping cream
  •         Dried milk/condensed milk
  •         Gelatine
  •         Coffee decoction

Method of making Coffee Mousse 

  •         First, melt the white chocolate using the double-boiler method where you heat water in a pan and place an empty bowl over it that holds the chocolate.
  •         As the chocolate melts, continuously keep stirring to avoid formation of lumps.
  •         When the chocolate has melted, add about 125ml of cooking cream and mix well until the two blend together. At this point, turn off the heat, and whisk continuously.
  •         Transfer the mixture to a new bowl, and add about 100 ml of condensed milk, 400g of whipped cream, and 40g of melted gelatine, and mix all the ingredients using a whisker. This forms the mouse base.
  •         Lastly, add the magical ingredient, the aromatic Coorg coffee decoction and mix well.
  •         Pour the mixture into silicone moulds, and let it sit in the freezer to freeze for about 3-4 hours.
  •         Once frozen, demould the mousse, place it one a tray, and add a coating of cocoa butter with the spray machine. The coat will give the mousse a nice glaze.
  •         Lastly, you can either serve it as is, or garnish it by brushing it with molten dark chocolate, you can also pipe some whipped cream.

Gourmet Getaway by Club Mahindra

At Club Mahindra resorts, we take utmost pride in giving our patrons the best culinary experience they can have throughout their stay. No matter where you are staying, you can be sure to enjoy local delicacies, and get a taste of the rich cuisine in the region.  

If you are holidaying at the Club Mahindra Virajpet or Madikeri in Coorg, Karnataka, you can enjoy having regional delicacies like Chicken Mudkale, and the chef’s special dessert, Coffee Mousse, which is made of the locally grown coffee. It is a must-try for all.

About Club Mahindra Chef – Debraj Bhaumik

Trained in many international cuisines like Italian, Mexican and Lebanese, and having worked in the middle east under eminent chefs of the world, Chef Debraj Bhaumik is a culinary master. With over 26 years of experience under his belt, Chef Bhaumik has won many coveted awards, including the National Award – Chef of the Year in 2007.

Currently the Cluster Executive Chef at Club Mahindra Tamil Nadu and Karnataka resorts, Chef Bhaumik has an undying passion for Indian cuisine. He has done extensive research on the different regional cuisines in India, and has been using all his knowledge, skills, and techniques to curate the best menu for the patrons at Club Mahindra resorts.

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