Coffee cheesecake Mousse:Whisk together cream cheese and castor sugar, hazelnuts and a shot of good quality coffee. All ingredients should be combined until smooth and creamy.Refrigerate till mousse is set approx 12 hours.Egg shell:Melt white chocolate in a bowl over hot water, use the chocolate for decoration. Allow to set.Repeat steps 1 and 2 with milk chocolate.Once chocolate has hardened, place mousse into a small cup.Garnish with chocolate egg shells.Serves 4.
Recipe by Shaye Godden of CTIA Chefs Academy.Are you a student chef with a passion for developing new recipes? Enter our NextGen competition!
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