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Mini Chocolate Espresso Cups with Strawberry Mousse

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Ingredients

Preparation

Strawberry mousse

  • Whip the cream.
  • Warm the strawberry coulis (+/- 50°C) and add the gelatin
  • Mix the cream with the coulis.

Divide between the Mini Chocolate Espresso Cups using a piping bag with fluted nozzle, and decorate with crushed pistachio nuts.