Sunday, March 21, 2010


1 cup chocolate chips
2 egg yolks
1 tsp instant coffee granules
1/4 cup warm (not hot) water
2 cups whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
Mini pastry tart shells, optional

In a heavy saucepan, over hot (not boiling) water, melt the chocolate chips. Add the instant coffee granules to the warm water and stir to dissolve. Beat the egg yolks with the coffee water. Gradually add the chocolate to the egg yolk mixture (do not add all at once as you will cook the yolks). Chill the mixture for 10 minutes just to cool; do not allow to set. Meanwhile, whip the whipping cream with the powdered sugar and vanilla. Gently fold the chocolate mixture and the whipped cream mixture together. Fill dessert dishes or the mini pastry shells, if desired. Chill for 2 hours before serving.

Variation: Serve with a dollop of whipped cream sprinkled with chocolate shavings.
Variation: Add 1/4 teaspoon cinnamon to the mixture.
Variation: Omit the coffee granules for a regular chocolate mousse.

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