Chocolate Mousse With A Coffee Twist Recipes

COFFEE MOUSSE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the evaporated milk and coffee. Cook over low heat, stirring occasionally until it just starts steaming.
• In a separate bowl, whisk together the egg yolks and brown sugar.
• Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined.
• Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer.
• Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.
• Beat the heavy cream in a separate bowl until stiff peaks form.
• Thoroughly stir 1/2 cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.

CHOCOLATE COFFEE MOUSSE

Steps:

• Melt chocolate over very low heat and let cool slightly.
• Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
• Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
• While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
• Fold in the whipped cream- takes some time to incorporate.
• Chill, covered, for at least two hours or overnight.
• Spoon into 4 parfait dishes.
• Add additional whipped cream (and toasted almonds if desired).

CHOCOLATE MOUSSE WITH A COFFEE TWIST

Steps:

• In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
• In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
• In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
• In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
• Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
• MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.