Mocha Mousse
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 461 |
| pro | 5 g |
| total fat | 47 g |
| sat. fat | 29 g |
| carb | 15 g |
| fibre | 5 g |
| chol | 102 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 26% |
| folate | 2% |
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6 oz (175 g) bittersweet or semisweet chocolate, finely chopped
2 cups (500 mL) whipping cream
2 tbsp (25 mL) coffee liqueur
2 tsp (10 mL) vanilla
1/4 cup (50 mL) 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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For more ideas on cooking with Real Cream, click here |
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