Mocha Mousse
Mocha Mousse
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 461461 cal |
| pro | 5 g5g pro |
| total fat | 47 g47g total fat |
| sat. fat | 29 g29g sat. fat |
| carb | 15 g15g carb |
| fibre | 5 g5g fibre |
| chol | 102 mg102mg chol |
| sodium | 34 mg34mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1616 iron |
| vit A | 2626 vit A |
| folate | 22 folate |
This has to be the easiest chocolate recipe there is. Simply heat the cream, combine it with chocolate then chill and whip into a dense, decadent dessert. For an innovative presentation, serve in demitasse or small coffee cups.
Ingredients
- 6 oz bittersweet chocolate , finely chopped6 oz bittersweet chocolate or semisweet chocolate, finely chopped
- 2 cups whipping cream 2 cups whipping cream
- 2 tbsp coffee liqueur 2 tbsp coffee liqueur
- 2 tsp vanilla 2 tsp vanilla
- 1/4 cup chocolate-covered espresso beans 1/4 cup chocolate-covered espresso beans
Preparation
Place chocolate in large heatproof bowl. In saucepan, heat cream just until boiling; pour over chocolate and whisk until melted. Whisk in liqueur and vanilla. Place plastic wrap directly on surface. Refrigerate until very cold, at least 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Whip chocolate mixture just until stiff peaks form. Spoon into dessert dishes; top with espresso beans.
Additional information :
Tip: If you prefer a mousse that isn't quite so rich, reduce chocolate to 4 oz (125 g) and cream to 1-1/2 cups (375 mL) and proceed as directed. In large bowl, beat 1/2 cup (125 mL) pasteurized egg whites until stiff peaks form. Fold half into prepared mousse; fold in remaining whites. Makes 8 servings.
Variations
Hazelnut Chocolate Mousse: Replace coffee liqueur and espresso beans with hazelnut liqueur and finely chopped toasted hazelnuts.
Orange Chocolate Mousse: Replace coffee liqueur and espresso beans with Grand Marnier and strips of orange rind.
Raspberry Chocolate Mousse: Replace coffee liqueur and espresso beans with raspberry liqueur and fresh or frozen raspberries.
Source : Canadian Living Magazine: January 2004
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