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This rich and creamy chocolate mousse recipe has hints of coffee and rum. The following recipe yields 6-8 servings. For vegan alternative, view this article
The key to mousse is texture; it needs to be frothy and creamy but stiff. This texture is accomplished by whipping cream to medium peaks and setting with gelatin.
Ingredients:
-1 3/4 cups whipping cream
-12 ounces quality semi-sweet chocolate chips
-3 ounces espresso or strong coffee
-1 tablespoon dark rum
-4 tablespoons butter
-1 teaspoon flavorless, granulated gelatin
-Fresh raspberries (optional)
-whipped cream (for topping, optional)
Supplies:
-Mixer with beater blade
-Double boiler for chocolate
-coffee maker for 3 ounces espresso or coffee
-Serving containers
Instructions:
1.Chill the mixer bowl and beater in freezer. Chill 1 1/2 cups whipping cream in fridge.
2. Brew 3 ounces espresso or strong coffee
3. On top of a double boiler, combine chocolate chips, coffee, rum and butter. Stir constantly over medium-high heat. Melt until there are some small chunks left. Remove from heat and allow to cool to body temp, stirring occasionally.
4. Pour remaining 1/4 cup whipping cream into a small saucepan and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat over a low flame. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
5. In the chilled mixing bowl, beat cream to medium peaks. In other words, the peaks are stiff, but the tips fall over.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold the rest in thoroughly, giving the mixture an even streaked effect.
6. Spoon the mixture into serving glasses. Chill for at least an hour. If refrigerating over night, cover.
Garnish with fresh raspberries for a little tart balance, and/or whipped cream.
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