Chocolate Espresso Mousse
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Chocolate Espresso Mousse
  Chocolate    Mousse    Beverages  
Last updated 6/12/2012 1:15:30 AM. Recipe ID 44921. Report a problem with this recipe.
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      Title: Chocolate espresso mousse
 Categories: Beverages, Chocolate, Desserts
      Yield: 1 Servings
 
MMMMM---------------------------CRUST--------------------------------
           Butter flavor no-stick
           -cooking spray
    1/3 c  Chocolate graham cracker
           -crumbs

MMMMM---------------------------BATTER--------------------------------
      1 c  Whole milk; (not 1 or 2%
           -low-fat)
  1 1/4 c  Granulated sugar
      2 tb Plus 1 teaspoon espresso
           -coffee powder
      2 tb Unsalted butter; cut up
      3 oz Semisweet chocolate; chopped
      2 lg Eggs plus 1 large egg white
      2 ts Vanilla extract
    1/2 c  Unsifted unsweetened
           -Dutch-processed cocoa
  1 1/3 c  Unsifted all-purpose flour
    1/2 ts Baking powder
    1/2 ts Salt
 
  Crust: Coat the inside of a 8-inch springform with cooking spray, add
  the crumbs, and rotate and tilt the pan until the entire inside is
  covered. Spread any excess over the pan bottom. Cut a piece of
  heavy-duty aluminum foil about 16 inches square, set the pan in the
  center of the foil, and pleat and crimp the foil tightly against the
  pan. This will prevent water from seeping into the pan during baking
  in the water bath.
  
  Batter: Position a rack in the center of the oven and preheat to
      325    degrees.
  
  In a large saucepan, combine the milk, sugar, coffee powder, butter,
  and chocolate. Set over very low heat and stir until the sugar
  dissolves and the solids are melted. Do not boil. Remove from the
  heat and set aside to cool until no longer hot to the touch.
  
  In a large mixing bowl, lightly whisk together the eggs, and egg
  white, and vanilla; set aside. Place a sifter over a second bowl and
  measure into it the cocoa, flour, baking powder, and salt. Sift dry
  ingredients into the bowl and set this aside also.
  
  Test the temperature of the chocolate liquid; if cool to the touch
  whisk a little chocolate into the egg mixture to warm it slightly,
  then whisk all the eggs into all the chocolate and blend well. Whisk
  this mixture into the dry ingredients. When thoroughly blended pour
  the batter into the prepared pan.
  
  Set the pan in the center of a roasting pan and add hot water until it
  reaches about one third up the side of the pan. Set both pans in the
  oven and bake for 50 to 55 minutes, until the top is raised, and
  shiny, and slightly springy when pressed with finger. A cake tester
  inserted about 1 inch in from the edge will come out with a few moist
  crumbs attached. Remove the pan from the water bath, cool on a wire
  rack for about 20 minutes, then peel away foil. Allow to cool for at
  least 1 hour before seving, or refrigerate overnight. To serve,
  remove the side of the springform pan, leaving the cake on the pan
  bottom. You can sift on a light dusting of cocoa or powdered sugar
  just before serving if you wish. This cake is about 50% less in fat
  than the classic chocolate mousse cake. I like it.
  
  By ConnieJo  on Nov 30, 1997
 




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Recipe ID 44921 (Apr 03, 2005)

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