Friday, May 3, 2013

Espresso Mousse

I don't know about you but I'm a sucker for a good fluffy mousse and I love java (I'm sitting with a Mocha Frappacino with a shot of Hazelnut right now actually) so when I saw this recipe for an Espresso Mousse on iCookbook* I knew I had to share it with my fellow foodies.
I'm hoping to make it for a stamp making party coming soon at my cousins - something I know all of us will enjoy.
Since I can't figure out a way to link to the original recipe I'm going to just give you all the information here:



Espresso Mousse

Serves: 8
Theme: No-Bake Desserts
Difficulty: Beginner
Rating: 3.5 of 5 Stars

Ingredients:

1/4C cold water
2 envelopes unflavored gelatin (you can find this in the grocery aisle near Jello)
1/2C fresh espresso, hot
1/2C boiling water
1C semisweet chocolate chips
1T sugar
1/2 tsp vanilla
1C heavy cream
2 egg yolks
1 1/2C ice cubes
Sweetened whipped cream (optional)
Chocolate shavings or ground nutmeg (optional)

Preparation:
1. Combine cold water and gelatin in blender container and let stand two minutes
2. Pour hot espresso and boiling water into blender. Cover, loosen feeder cap and process at pulse until gelatin is dissolved. Turn unit to on. Remove feeder cap and add chocolate chips, sugar and vanilla. Continue processing until mixture is smooth.
3. Add cream, egg yolk and ice. Replace cap and continue processing until mixture begins to thicken. Stop blender and immediately pout into 8 serving dishes. Let stand 5-10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings or nutmeg.
*iCookbook is an app that came with Windows 8 on my new computer. I haven't figured out if there is a way to "share" or link back to recipes I find. It's still  new enough for me I haven't sorted out the kinks.


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