Latte Macchiato Mousse

For the latte macchiato mousse, whip the cream. Soak 3 sheets of gelatin each in cold water and slowly heat the chocolates separately.

Mix 150 g Qimiq with 2 tablespoons soluble coffee, espresso (use more espresso for the dark mousse and only 1 tablespoon and the rest milk for the white mousse – otherwise it will be too dark) and sugar until creamy.

Add dark and white chocolate. Dissolve gelatine in 3 tbsp. liqueur each and stir into the creams. Fold in whipped cream. Pour creams into a piping bag and first pour in the white mousse, then the dark mousse. Chill for 3 hours.

Serve the latte macchiato mousse with cherries and advocaat.

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