Subj : 4/3 Chawklit Moose Day 2
To : All
From : Dave Drum
Date : Tue Apr 02 2024 04:35 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Guatemala San Sebastian Coffee Chocolate Mousse
Categories: Desserts, Chocolate, Dairy
Yield: 5 servings
1 ts Unflavored gelatin
+=OR=+
1 tb Modified tapioca starch
1 tb Cold water
2 tb Hot water
1/4 c Dark cocoa powder
1/3 c Powdered sugar
1 c Heavy cream
1 Vanilla bean; seeds
- scraped
+=OR=+
1 ts Vanilla extract
1/4 c Brewed dark roast coffee
Shaved chocolate; garnish
Fresh fruit; garnish
Recipe courtesy of Robert Irvine
Add the gelatin and cold water to a small bowl and allow
it to sit for 2 minutes. Add hot water and stir until
the gelatin is dissolved.
COOKS NOTE: If you are using modified tapioca starch,
this step is not necessary just add it to cocoa mixture
and continue.
In a stand mixer, add the cocoa and sugar and blend on
low speed with the whisk attachment, until well
combined. Add the cream, vanilla bean seeds and coffee
and mix on high speed until stiff peaks are formed. Stir
in the gelatin and mix for 1 minute. Remove the mousse
from the mixer and portion into serving dishes.
Refrigerate for 1 to 2 hours. Garnish with shaved
chocolate or fresh fruit and serve.
Yield: 4 to 6 portions
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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... Shepherds pie can never have too many shepherds.
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