White chocolate mousse with coffee

I was never a fan of white chocolate and I always considered it as a "no chocolate thingy"... but when I first tried this dessert at a friend's house I was pleasantly surprised by the taste and the smoothness of it. Still, I haven't changed my mind about the white chocolate and I don't think I will ever do with exceptions of airy desserts like this one today. Try to find a really good quality of white chocolate because this is the key to the success of this mousse

Recipe of Fotis Chryssanthidis,

a very promising young Pastry Chef

in "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 6-8 portions):
280gr. of white chocolate, cut in pieces
130ml of strong espresso coffee
2 tbsp of ground instant coffee
500ml of cream (35% fat), beaten into a thick form
5gr. of gelatin sheets, well soaked in cold water

Method:
Using the "bain-marie" method melt the chocolate in medium-low heat while stirring constantly with a rubber spatula.

Warm the espresso to about 80°C (a confectionery thermometer is needed) and dissolve in it the ground coffee and the gelatin sheet (after you have squeezed it very well with your hands).

Empty the coffee mixture into the white chocolate and stir well to blend the ingredients. When the temperature has gone down to about 35-40°C then add the cream in and gently stir.

Divide the mixture into 6-8 short glasses and leave in the fridge until the mousse is well set.

Garnish on top with a few coffee beans and serve.