CHOCOLATE COFFEE MOUSSE RECIPE - FOOD.COM
Make and share this Chocolate Coffee Mousse recipe from Food.com.
Total Time 30 minutes
Prep Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate over very low heat and let cool slightly.
- Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
- Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
- While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
- Fold in the whipped cream- takes some time to incorporate.
- Chill, covered, for at least two hours or overnight.
- Spoon into 4 parfait dishes.
- Add additional whipped cream (and toasted almonds if desired).
Nutrition Facts : Calories 567.3, FatContent 37.1, SaturatedFatContent 21.9, CholesterolContent 187.3, SodiumContent 63.3, CarbohydrateContent 56.2, FiberContent 2.5, SugarContent 50.9, ProteinContent 6.2
CHOCOLATE AND COFFEE MOUSSE | SO DELICIOUS
Coffee and chocolate is a terrific combo, definitely a match made in heaven. This was our main idea when creating this dessert. It uses few ingredients, it takes a very short amount of time to make, and we find its presentation exquisite.
Provided by Vlad Popa
Total Time 15 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Add the coffee in a glass. Add the powdered sugar, chocolate cream, and coffee liqueur. Use a teaspoon and mix.
- Add everything in a 0.5 l empty bottle. Pour the heavy cream and seal it with a bottle cap. Shake it a few times.
- If you want your dessert fancier, serve it in a champagne glass. Plunge its tip in chocolate cream and biscuit crumbles. Fill the glass with the coffee and chocolate mousse.
Nutrition Facts : Calories 645 calories , ProteinContent 6 grams , FatContent 53 grams , CarbohydrateContent 37 grams
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- If you want your dessert fancier, serve it in a champagne glass. Plunge its tip in chocolate cream and biscuit crumbles. Fill the glass with the coffee and chocolate mousse.
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Total Time 45 minutes
Category Dessert
1. Place the pouring cream and milk in a small pot, bring to a simmer then take off the heat.
2. Whisk the egg yolks, sugar and glucose together in a large bowl, then slowly whisk in the hot milk and coffee essence. Return to a clean pot and cook over a low heat, while stirring, until slightly thickened. Take off the heat.
3. Remove the gelatin from the water, squeezing any excess liquid out with your hands, and drop into the pot, stir until incorporated.
4. Tip all the chocolate into the liquid and stir until dissolved. Allow to cool to room temperature then fold through the whipped cream - this doesn't need to be totally incorporated, a swirling pattern adds a nice effect when served. Chill until set.
5. When ready to serve, crush your biscotti and place some crumbs in the bottom of glasses or small bowls. Quenelle the mousse and serve on top of the crushed biscuits with more crumbs sprinkled over the top - a sprinkling of crushed instant coffee will also boost the flavour and help balance the sweetness.
Drink Pedro Ximenez sherry
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