cappuccino mousse

4 servings
1 each Ounce semisweet chocolate squares
2 eaches Egg yolks
½ cup Sugar
1 teaspoon Cinnamon
1 each Package unflavored gelatin
4 eaches Ounces hot brewed espresso (or hot coffee)
2 tablespoons Kahlua
2 cups Whipping cream
2 tablespoons Sugar
2 eaches Egg whites
  Cinnamon for garnish

Melt chocolate in top of double boiler. Add egg yolks, ½ cup sugar and cinnamon. Beat until mixture is frothy and uniform in color (about 2 minutes). Add gelatin that has been dissolved in the hot brewed espresso (or coffee) and Kahlua. Continue to beat mixture for another minute. Remove from heat and cool. Whipe cream and 2 tbsp sugar into soft peaks and fold ¾ of it (saving ¼ for garnish) into the chocolate-egg mixture. Beat egg whites until firm and fold into mousse. Refrigerate for 3-4 hours. Garnish with remaining whipped cream and sprinkle of cinnamon. Serves 4-6. Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy. Shared by: Sharon Stevens (courtesy of Lawrence Kellie) Submitted By THE SERVICE COOK BOOK BY MRS. IDA BAILEY ALLEN NO.1 ORIGINAL POST On 18 JULY 1992 Submitted By MARY LOU KAKANOWSKI On 11-30-94

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