ムース（コーヒームース）｜coris cookingさんのレシピ書き起こし

Place the cookies in a bowl and roughly crush them with a masher.
Finely chop the white chocolate (for cookie dough) with a knife, melt it, add to the cookies, and mix with a rubber spatula.

Mix (A) in a bowl and chill in the refrigerator for 10 minutes.
Place fresh cream in a bowl, cool with ice water (not listed in ingredients), and whip with a hand mixer until stiff peaks form.
Finely chop the white chocolate (for the mousse) with a knife.
Add instant coffee and milk to a pot and stir over low heat until melted.
Turn off the heat, add the softened (A) to the pot, and mix for 50 seconds with a rubber spatula.
Add the white chocolate (for the mousse) to the pot and mix with a whisk.
Place the pot over ice water (not listed in ingredients) and cool until it reaches 30 degrees.
Whisk the whipped cream again, add a scoop to the pot, and mix with a rubber spatula.
Add to the remaining fresh cream and mix with a whisk, then switch to a rubber spatula and mix.

Pour 2 into the mold in two batches, leveling each time.
Put 1 on the whole thing.
Cover with plastic wrap, press down lightly, and place in the refrigerator for at least 4 hours to chill and harden.

ムースを型から取り出す。
コーヒーペーストを表面に塗って完成。