Coffee Mousse Chimney Cake
A creamy coffee drink contained in a doughy cinnamon-sugar shell.
Equipment
- Champagne Glasses
- Deep Pot
- Kitchen Tongs
- Piping bag
Ingredients
- 9 oz flour
- 1 oz sugar
- 3/4 tsp active dry yeast
- 5 fl oz warm milk
- 1/2 tsp oil
- 2 fl oz espresso
- 7 fl oz cream
- 2 oz dark chocolate
- 2 fl oz hot milk
- 10 oz cinnamon-sugar mixture
- 2 qts oil for frying
Instructions
- Prepare the yeast dough using the above ingredients, cover the bowl with a damp cloth, and leave it to rise in a warm place for 1 hour. Then roll out the dough lengthways and use a pizza cutter to cut out 6 long strips.
- Sprinkle cinnamon and sugar on the dough and lightly rub it into the surface.
- Wrap each dough strip around a champagne glass, as shown in the video, and freeze the dough-wrapped glasses for 4–12 hours.
- Heat the oil in a deep pot. Carefully slide the frozen dough off the champagne glass, stick kitchen tongs inside to hold it steady, submerge the dough in the hot oil, and fry until crispy and golden brown. Repeat with the rest of the frozen dough.
- Roll the chimney cake in the remaining cinnamon-sugar mixture.
- Now prep your small cup of espresso.
- Let the espresso cool down and then mix it with the cream.
- Chop up the dark chocolate, put it in a bowl, pour the hot milk on top, and stir until the chocolate is completely melted. Add the espresso cream and stir everything until smooth.
- Transfer the coffee mousse to a piping bag and fill the chimney cakes with the creamy treat.
