Layered Coffee Mousse with Salted Caramel Sauce

Method

1. Begin by making the coffee in a Lakeland Coffee Machine following the manufacturer’s instructions. This needs to be started at least 12 hours ahead or overnight. We suggest using a full packet of espresso ground coffee as it can then be stored in the fridge for up to 2 weeks and used as an ingredient in recipes and hot and cold drinks.
2. Preheat the oven to 180°C/Gas 4. Line a baking tray with baking parchment.
3. In a large bowl, sift together the flour and cocoa powder, then add the butter and sugar. Rub in the butter until it resembles fine breadcrumbs.
4. Spread the mixture over the parchment and bake for 10-15 minutes or until crisp. Separate the crumbs with a fork and leave to cool.
5. For the caramel sauce, place the sugar, cream and butter into a heavy-based pan and heat gently until the butter has melted. Increase the heat to high and bring the sauce to the boil, then reduce the heat to low and simmer for 5 minutes or until the sauce has thickened slightly. Stir in the salt.
6. Meanwhile, to make the mousse, place the chocolate and milk into a glass bowl set over a pan of warm water and heat very gently until the chocolate has melted. Strain through a sieve into a jug. Leave to cool.
7. In a bowl, whip the cream with an electric mixer until it holds soft peaks, then stir in the melted chocolate, icing sugar and espresso until well combined. In a separate bowl whisk the whipping cream until it holds soft peaks.
8. To assemble the coffee mousses, take half the biscuit crumbs and divide them between 4 glasses. Top with the mousse then spoon over a thin layer of whipped cream, reserving some for the next layer. Take half the remaining crumbs and sprinkle over the cream, then dollop the remaining cream on top and sprinkle with the rest of the crumbs. Drizzle with caramel sauce and chill for at least 1 hour before serving.