Petit Pots au Chocolat, Coffee Cream Mousse and Vanilla Doughnuts Recipe

Name: Petit Pots au Chocolat, Coffee Cream Mousse and Vanilla Doughnuts Recipe
Total time: 210 min
Ingredients: 200g of whole milk; 50g of double cream; 12g of dark chocolate, finely chopped; 12g of cocoa powder; 2 eggs, plus 1 egg yolk; 55g of cane sugar; 1/4 tsp vanilla extract; 550g of double cream, 50g softly whipped; 250g of milk; 15g of instant coffee granules; 88g of egg yolk; 35g of cane sugar; 5 gelatine leaves, bloomed in cold water; 50g of egg white, pasteurised; 125g of water; 125g of whole milk; 5g of sugar; 5g of salt; 113g of butter; 275g of T55 flour; 250g of egg, pasteurised; vegetable oil, for deep-frying; vanilla sugar, or caster sugar, for garnish; 150g of butter; 100g of cane sugar; 150g of plain flour; 1g of salt; 55g of cocoa powder; 1g of bicarbonate of soda; double cream, softly whipped

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These little chocolate pots from Graham Hornigold were inspired by MOTH's espresso martini. They have a layer of rich chocolate, topped with coffee mousse, whipped cream and grated chocolate.

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