|
Original Recipe courtesy of Chef Geoff Gunn at the 2005
Taste of Tillamook County
Melt-In-Your-Mouth Mocha Mousse
Ingredients
| 1/4 Cup heavy cream |
8 oz. bittersweet Chocolate (chopped) |
| 4 Tbsp. espresso coffee (brewed) |
1 pint heavy cream |
| 1/2 Cup sugar |
1 Tsp. vanilla extract |
| |
|
| 1. |
In a small sauce pot, heat 1/4 cup heavy cream and espresso
to a boil. Watch carefully....as soon as cream starts to bubble,
immediately remove from heat. Add chocolate and stir until smooth. Pour
mixture into medium bowl and refrigerate until it is the consistency of
pudding. |
|
|
| 2. |
While chocolate mixture is cooling, whip 1 pint heavy cream,
1/2 cup sugar and vanilla extract to medium-stiff peaks. Divide whipped
cream into 2 equal portions, reserving one for topping. |
|
|
| 3. |
Gently fold one portion of whipped cream into cooled
chocolate, slowly and gradually, until completely combined. |
|
|
| 4. |
Spoon mousse into champagne flutes. Top with reserved
whipped cream and garnish with mint sprig or strawberry. |
4 SERVINGS.
|