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Recipes |
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Coffee Chocolate Mousse |
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| Ingredients: |
| 8 oz (250 g) bittersweet chocolate, finely chopped |
| ½ cup (125 mL) brewed Javanation Van Houtte coffee |
| 2 tbsp (30 mL) coffee liqueur or port |
| 2 tsp (10 mL) vanilla |
| Pinch of salt |
| 1 ¼ cups (300 mL) whipping cream |
| 3 tbsp (45 mL) granulated sugar |
| Whipped cream and chocolate covered coffee beans or fresh raspberries |
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In a medium saucepan over medium-low heat, melt chocolate with coffee, stirring occasionally. When smooth and melted, stir in liqueur or Port, vanilla and salt. Cool to room temperature.
Meanwhile in a large bowl, using an electric mixer, beat whipping cream with sugar until stiff peaks form when beaters are lifted. Fold 1/3 of the chocolate into whipping cream, do not completely fold, there should be some white streaks remaining. Repeat with ½ the remaining chocolate. Then fold in remaining chocolate until no white streaks remain. Gently turn into a serving bowl or individual dishes. Refrigerate at least 3 hours. Serve with a dollop of whipped cream and a chocolate covered coffee bean or fresh raspberries.
Makes 6 servings. |
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| Copyright © 2005. Van Houtte Inc. All Rights Reserved. |
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