-============ -(Makes about 4 cups) Ingredients: 9 oz. (250 g.) very high quality milk chocolate. 4-5 tsp (110 mL)
powdered instant coffee (not freeze dried), dissolved in 1/4 cup plus 1 tblsp water (71 mL). ***** 1 1/2 cup (340 mL) heavy cream 1.) Place chocolate and coffee in a medium-size heatproof bowl. Bring 1
in. (2.54 cm) of water to simmer in a wide skillet. Turn off the heat and wait 30 seconds. Set bowl of chocolate in pan of water. Stir chocolate mixture until melted and smooth. Or, melt in a microwave on LOW (30%) for about 2.5 minutes. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85 F (~30 C). 2.) Whip cream until soft peaks formnot too stiff. Fold carefully into
choc. mixture. The mousse should seem very soft. Scrape immediately into mold, glasses, or onto dessert that it will enhance. The mousse sets quickly and should not be manipulated too much. Cover and refrigerate for up to 2 days or freeze for up to 2 months. * A Note About Coffee: This is from the Cocolat book. I trust Alice, you should too. “Normally, to use it properly as a flavoring, we require maximum taste with minimum liquid. Rather than use coffee extract or flavoring from a bottle, I use one of the premium brands of instant coffee or espresso powder (but NOT freeze dried crystals). Two brands that I like are Medaglio d’Oro and Cafe Salvador. “If (like me) you are too much of a coffee snob to ever dream of actually drinking instant coffee, you are probably thinking of using strong brewed coffee or real espresso. I recommend against this. [It] will deliver too much liquid and not enough flavor. So, relax this time and open the jar.” %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40