We love coffee in South Louisiana! Not only do we drink it with
our desserts, we add the flavor to many of our sweets. This simple
mousse recipe is quite elegant and incorporates the finest from
the sweet cart, while borrowing a pinch of instant coffee from the
cupboard. What a marriage!
- 8 ounces Baker’s semi-sweet chocolate
- 1 tbsp instant coffee granules
- 2 egg yolks
- 1 tsp Cointreau or brandy
- 8 ounces heavy whipping cream
- 2 tbsps orange zest
- 6 coffee beans, optional
- 1/4 cup finely grated white or dark chocolate
- 6 mint leaves, optional
Chop chocolate into 1/4-inch pieces. In a stainless steel bowl,
combine chocolate pieces and coffee granules. Place 1 inch of water
into a sauce pot and bring to a low simmer. Do not boil. Place stainless
steel bowl containing chocolate over the simmering pot. Do not allow
the bottom of the bowl to touch the hot water. Stir chocolate gently
using a wooden spoon until completely melted and smooth. Remove
chocolate from heat and stir in the egg yolks and Cointreau. The
mixture will quickly thicken to a heavy mousse-consistency. Set
aside. Place the whipping cream in a large ceramic bowl and whip
with a hand mixer until stiff peaks form. Blend 3 tablespoons of
the whipped cream into the chocolate mixture to help "loosen"
the heavy mousse. Using a rubber spatula, gently fold the chocolate
into the bowl of whipped cream. Continue blending chocolate to create
a marbling effect. It is important not to over-whip. Cover the bowl
with clear wrap and chill for a minimum of 1 hour or preferably
overnight. When ready to serve, place an equal amount of the Chocolate
Java Mousse into 6 chilled wine glasses or decorative coffee cups.
Top with orange zest, a coffee bean and grated chocolate. Garnish
with fresh mint leaves.