Cappuccino mousse
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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