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  Instant coffee 2 Teaspoon
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Cold water 2 Teaspoon
  Confectioner's sugar 1 Tablespoon
  Semi sweet chocolate sprinkles 4 Ounce
  Eggs 3 , separated
  Candied violets/Chocolate 4
  Brandy 2 Tablespoon
  Cointreau 1 Tablespoon

Dissolve the instant coffee in the cold water.
Melt the chocolate in the top of a double boiler over hot water.
Add the coffee.
Beat the egg yolks well.
Add to the chocolate mixture.
Cook, stirring constantly, for 3 minutes.
Add the brandy and Cointreau and cook, stirring constantly, until the mixture starts to thicken.
Remove from the heat.
Beat the egg whites until stiff peaks form.
Fold them into the chocolate mixture.
Pour into sherbet or wine glasses.
Refrigerate overnight.
Whip the cream until stiff.
Add the confectioners' sugar.
Place the sweetened whipped cream in a pastry bag fitted with a decorative tip.
Make swirls of whipped cream on top of each serving.
Garnish with a candied violet or chocolate sprinkles if desired.

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