Chocolate Mousse with Coffee Caramel Sauce

Step 1
Place the chocolate pastilles into a bowl and set aside.

Step 2
Beat the 2 cups (500 mL) of cream with an electric mixer until very soft peaks form. It is important not to over whip the cream, otherwise it will result in a chocolate mousse that has a drier texture once in your mouth. Set aside the cream.

Step 3
In a saucepan, bring the 1/2 cup (125 mL) of cream, milk and half the sugar to a boil.

Step 4
In another bowl, beat the egg yolks and remaining sugar with a whisk until well blended.

Step 5
While continuing to whisk the yolks and sugar, gently pour the hot cream mixture over the egg yolks to gradually temper them.

Step 6
Return everything to the saucepan and cook over medium heat stirring constantly with a spatula (or a wooden spoon) until the cream coats the spatula (or spoon) or reaches 179.6°F C (82°C) if using a candy thermometer.

Step 7
Remove from heat and strain the cream through a fine sieve directly onto the chocolate pastilles. Make sure that they are well submerged in the custard and let stand for 30 seconds.

Step 8
Use an immersion blender to thoroughly mix the custard and chocolate and then pour the mixture into a bowl. With a spatula (or wooden spoon), fold the whipped cream, half at a time, into the chocolate mixture. The mixture should be smooth and uniform.

Step 9
Cover the mousse with plastic wrap and let set in the refrigerator for at least 8 hours.

Step 1
Mix sugar, flour and salt in a bowl.

Step 2
Add liquid egg whites and mix with a whisk to blend evenly.

Step 3
Add the melted butter last. Cover with plastic wrap and let sit in the refrigerator for at least 1 hour.

Step 4
Preheat oven to 325°F (160°C).

Step 5
With a small angled spatula, finely spread the wafer dough (a pastry bag can be used for a smoother dough). Generously sprinkle the wafers with pistachios and put in the oven for about 8 minutes or until the wafers are golden brown. While the wafers are still warm, they can be rolled out or curved over a rolling pin.

Step 1
In a small saucepan, bring the cream and salt to a boil. Remove from heat, add the coffee beans, cover and let steep for 10 minutes.

Step 2
Strain the infusion to remove the coffee beans.

Step 3
Combine sugar, corn syrup and water in another saucepan.

Step 4
Cook over high heat, without stirring, until the mixture starts to change colour.

Step 5
As soon as the mixture takes on an amber colour, start stirring to ensure even browning. Keep cooking until the sauce is a medium dark colour. If you are using a candy thermometer, the sauce should be ready when the temperature reaches 363.2°F (184°C).

Step 6
Remove from heat and add a small amount of the coffee-infused cream to stop the cooking process.

Step 7
Gradually add the remainder of the cream and bring to a rolling boil to ensure all the caramel has melted. Remove from heat and add the butter. Stir well to emulsify it into the caramel.

Use a tablespoon dipped in hot water to form quenelles from the chocolate mousse and place on a plate. Drizzle with the coffee-caramel sauce and garnish with a few pistachio wafers.