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Chocolate Espresso Mousse Recipe

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This recipe for Chocolate Espresso Mousse, by , is from Duncan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Duncan
Added: Friday, October 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces whipping cream
12 ounces chocolate chips, dark
3 ounces espresso, coffee, or instant espresso
4 T butter
1 t plain gelatin

Directions:
Directions:
Chill 10 ounce whipping cream, bowl, and beaters.

In double boiler, combine chocolate chips, coffee, and butter. Melt over simmering water, stirring. Remove from heat right before entirely melted and continue stirring.

Pour 2 ounces of whipping cream into small saucepan and sprinkle in gelatin, allowing to bloom for 10 minutes. Then carefully heat over low heat, do not boil. Stir into cooled chocolate and set aside.

In chilled mixing bowl, beat cream to medium peaks. Stir 1/4 whipped cream into chocolate mixture, then fold in remaining cream. Do not over-stir, can leave streaks. Spoon into bowls or glasses and chill 1 hour.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Adapted from Alton Brown for French book club meeting.

 

 

 

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