Greek Coffee Mousse with Loukoumi Rolls
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Fusion
Ingredients/ Συστατικά
For the Mousse
  • 350 gr. / 12 oz. Jivara Valrhona Chocolate
  • 250 gr. / 9 oz. Milk
  • 500 gr. / 4.5 oz. Heavy cream 35% fat
  • 50 gr. / 2 oz. Greek coffee grinds
For the Loukoumi Rolls
  • 4 pieces of loukoumi with rose flavor
  • 1 phylo sheet
  • 20 gr. / 1 oz. Butter
Instructions/ Εκτέλεση
For the Mousse
  1. Melt chocolate in bain-marie.
  2. In a pot pour the milk and the coffee grinds and warm over medium heat.
  3. Remove from fire and drain, keeping the milk in a bowl.
  4. Dispose of the coffee grinds.
  5. Incorporate the milk into the chocolate little by little in 3 to 4 doses.
  6. Mix until the batter is smooth and let it fall at 38°C/100°F.
  7. In the meantime beat the heavy cream until it looks like Greek yogurt, that is, until soft peaks are created.
  8. Place in the fridge with a cling firm touching the surface for at least an hour or until it is served.
For the Loukoumi Rolls
  1. Melt butter.
  2. Cut phylo in 4 equal pieces.
  3. Take one phylo piece, butter it and place the loukoumi.
  4. Roll as a pipe.
  5. Preheat oven to 170°C/ 340° F.
  6. Bake until phylo takes a golden color.
Notes/ Σημειώσεις
Recipe and photos by Alexandros Alexiou
Recipe by Culinary Flavors at