Cappuccino mousse

Yield: 4 servings

Measure Ingredient
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 NO⅒ ORIGINAL POST On 18 JULY 1992 Submitted By MARY LOU KAKANOWSKI On 11-30-94

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