Cappuccino Mousse

7 ingredients
16 steps

Ingredients

  • 2 tablespoons instant espresso or 2 tablespoons instant coffee powder or 2 tablespoons regular instant coffee
  • 14 cup water
  • 1 teaspoon unflavored gelatin
  • 6 egg yolks
  • 12 cup sugar
  • 2 cups whipping cream or 2 cups heavy cream
  • bittersweet chocolate

Directions

  1. 1
    Put a mixing bowl in the freezer to chill while gathering ingred.
  2. 2
    In a small bowl, dissolve coffee powder in water.
  3. 3
    Sprinkle gelatin over coffee; let stand for 10 Minutes.
  4. 4
    In a loarge metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined.
  5. 5
    Place over gently boiling water (metal bowl or upper pan should not touch water.)
  6. 6
    Cook, stirring rapidly with a whisk, about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160 deg).
  7. 7
    Remove from heat.
  8. 8
    Add coffee-gelatin mixture to warm egg mixture; whisk until combined.
  9. 9
    Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes, or until mixture is cool; set aside.
  10. 10
    Thoroughly was beaters.
  11. 11
    In a chilled mixing bowl, beat cream with an electric mexer on medium speed until stiff peaks form.
  12. 12
    Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.
  13. 13
    Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl).
  14. 14
    Cover and chill at least 4 hours.
  15. 15
    To serve, garnish with chocolate shavings or curls.
  16. 16
    (use a veggie peeler on a choco bar for nice curls).

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