Moon And Stars Mocha Recipes
MOCHA MOUSSE
Steps:
- In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.
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- Gather all the ingredients. Let's start by making the Creamy Custard. In a small saucepan, add milk and 1/4 cup (56 g) of sugar. Heat and stir mixture over medium low heat. Cook until it reaches about 120°F/ 49°C (no more than 150°F / 65°C). Do not overheat.Mix the cornstarch, all-purpose flour, and the remaining 1/4 cup (56 g) of sugar in a large bowl. Place the egg yolks in a small bowl and mix. Pour the yolks into the dry mixture in the large bowl. Mix until well combined.
- Heat the milk until warm and add to the egg yolk mixture, about 1/4 cup at a time. Whisk constantly until all the milk is fully incorporated and the mixture is thin and smooth.
- Next, pour the thin mixture back into a pan (the one you used to heat the milk). Heat over medium heat, stirring constantly until the mixture thickens (about 5 minutes). Keep a close eye on the mixture as it will thicken suddenly. When that happens, give it a few more stirs and quickly remove from the heat. Add in the butter and vanilla extract and mix well.
- Line a large deep plate (a casserole dish is perfect for this) with plastic wrap. Place a large mesh strainer on top. Strain the custard into the lined plate and press with a spatula to remove any lumps. Cover the custard with plastic cling wrap. Press the wrap against the custard to prevent a skin from forming. Chill the custard in the fridge for about 1 hour, or speed things up by popping it into the freezer for ½ an hour.
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