Yield: 12 servings
|2 cups||Chocolate wafer cookie|
|1 cup||(+ 2 tbs) sugar|
|5 tablespoons||Butter; melted|
|2||Env gelatin, unflavored|
|1 teaspoon||Instant coffee powder|
|12 ounces||Semisweet chocolate chips|
|⅓ cup||Coffee liqueur|
|2 teaspoons||Vanilla extract|
|2 cups||Heavy cream; whipped|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:36
1. To make crust, in a medium bowl, mix together chocolate crumbs, 2 Tbs sugar, and melted butter. Press into bottom and about 1 inch up sides of a 10-inch springform pan.
2. To make filling, in a medium saucepan, mix together gelatin, remaining 1 cup sugar, and salt. Stir in milk, coffee powder, and chocolate chips. Cook over medium heat, stirring constantly, until chocolate melts and mixture is smooth and well blended. Remove from heat. Stir in liqueur and vanilla.
3. Refrigerate, stirring occasionally, until mixture mounds when dropped from a spoon. Fold in whipped cream. Spoon into prepared crust, spreading evenly. Refrigerate until set, 3 hours or overnight.
At serving time, garnish with more whipped cream and shaved chocolate, if desired.
NOTES : A finale to a Mexican meal. If you don't want to make it as a pie,
simply spoon mousse into indiviual dessert dishes, wine or parfait
glasses. Be sure to chill serveral hours before serving.