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Mini Mocha Mousse Bars

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Mini Mocha Mousse Bars
Well folks after months of radio silence I’m back, we are watching our figures so the baking has had to take a back set. strange then that I should come back with a very rich calorific bake, but if you are going to have a treat it really should be one! I am making mine in expensive flashy moulds but you could use whatever you like, Ive seen these made in little paper loaf tins and turned out before glazing. If you like you can make one large cake and slice it at serving time. This looks like a lot of faff - but break it down into manageable steps and you’ll be fine.
Mini mocca Bars Featured Image
Servings
Ingredients
Make Jelly Filling
Make The Ganache
Make The Crisp Layer
Make The Mousse
Make The Mirror Glaze
Servings
Ingredients
Make Jelly Filling
Make The Ganache
Make The Crisp Layer
Make The Mousse
Make The Mirror Glaze
Mini mocca Bars Featured Image
Instructions
Jelly Filling
  1. Mix the gelatine powder and 4 tbsp of water in a cup and set aside to go gloopy. Combine the coffee in a saucepan and heat to dissolve the sugar. bring to just below boiling and take off the heat (gelatine does not work so well if it has been boiled). Add Gelatine mixture to the hot coffee and stir until dissolved - I use a mini whisk. Pass through a fine sieve into a baking tray and leave to set. I leave mine off the worktop and then once cool pop it in the fridge.
Ganache
  1. Put the cream into a plastic bowl; and pop in the microwave for 1 min at full power. Once boiled pour over the which e chocolate chips (or choked chocolate), stir until all melted and a smooth glossy ganache is formed. Tip this into a piping bag and set aside.
    Make ganche
Crisp Layer
  1. Melt the butter in a frying pan, don’t get it to hot - we do not need to fry the butter as this will change the taste. Tip in the marshmallows and over a medium heat stir until all melted and combined. Tip in the Rice Krispies and stir until ever Krispie is coated in the luscious gooey mixture.
    Marshmallow mixture
  2. Tip the mix out onto a baking parchment lined tray and with another piece of parchment push the mixture out as flat and as thin as you can. yes your hand rather than a rolling pin as the pin will crush the grains. Set aside to cool.
    flatten krispie layer
Make The Mousse
  1. Melt the Chocolate - you can use a bowl over simmering water, but I prefer to melt mine by microwave. 30 second blasts and then stir, even if you can see no changes you must stir otherwise you’ll get hot spots and it will burn. when 2 thirds melted just keep stirring and the residual heat will melt the rest.
  2. In a spotlessly clean bowl whisk the egg whites and the lemon juice until firm peaks are formed. The lemon juice stabilises the egg whites and makes them less likely to over-whisk. Don’t ask me the science of this one though! Add the sugar and whisk until a firm glossy meringue is formed. Again don’t over-whisk.
  3. Fold one third of the meringue into the melted chocolate, this slackens the mixture. fold in the remainder of the egg whites and put the finishers mousse into a piping bag.
    Make mousse
Assemble inserts
  1. if using moulds like I am then you need to cut a template. A piece of card trimmed thinner and shorted than the finished mould - you need a bit of space for the mousse to squidgy up the sides.
  2. Cut the Krispies layer using the card template. then cut the coffee jelly layer and place this onto of the Krispies. The third and final layer is a the ganache, you can do three thinner lines like I did or a bigger line down the middle. Once assembled pop the sandwich layers into the freezer to firm up.
    make sandwich inserts
  3. Line the moulds with mousse by piping a decent amount into the bottom of the moulds.
    line mould
  4. Place the sandwich layers top down into the mousse and press the sandwich layers below the top of the mould. Pip a little more mousse into the mould and with a pallet knife smooth the back. Once you have filled all the moulds put the whole thing into the freezer to freeze solid.
Make the Glaze
  1. Add the cream, Sugar, Cocoa Powder and Water to a saucepan and heat gently to dissolve the sugar. Once the sugar is dissolved bring tot he boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minuets.
  2. Soak the gelatine leaves in cold water for 5 minutes. Once the stiff layers f gelatine have softened and gone a flubbery (I think that’s a word - it is now), squeeze off any excess water and stir into the warm mixture to dissolve. Finally use a stick blender to ensure that there are no lumps left. Pass the resulting mixture through a fine sieve to remove any bubbles. Do not attempt to use the glaze until the mixture has reached 38C - you will need a thermometer for this.
  3. Put the frozen bars onto a cooling rack and place the rack over a try to collect the excess glaze. Using a jug gently pour the glaze over the bars - moving quickly empty the glaze run-off back into the jug and go for a second coat.
    cover with glaze
Recipe Notes

The finished mocha bars are soft and yielding with a layer of crunch texture, worth all the work you put into them.showing the layers

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2 Comments

  • Erik 30th September 2019 at 8:56 am

    Yummy, Yummy – these were delicious at our summer garden party!

    Reply
    • Mark 30th September 2019 at 9:24 am

      Thank you – as always you approval is all i need!

      Reply

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