Chocolate Coffee Mousse Food

CHOCOLATE COFFEE MOUSSE

Steps:

• Melt chocolate over very low heat and let cool slightly.
• Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
• Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
• While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
• Fold in the whipped cream- takes some time to incorporate.
• Chill, covered, for at least two hours or overnight.
• Spoon into 4 parfait dishes.
• Add additional whipped cream (and toasted almonds if desired).

CHOCOLATE MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

CHOCOLATE COFFEE MOUSSE CAKE

Steps:

• To make a crust, take 2 graham crackers and crunch them together with the butter.
• Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees.
• While the crust is baking, mix the coffee and chocolate chips in the blender.
• Take the whipped cream and mix it in with the coffee-chocolate chips mixture.
• Pour this on top of the crust.
• If you'd like you can put some more plain whipped cream on top.
• Add sprinkles to make it look pretty.
• ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.

CHOCOLATE MOUSSE WITH A COFFEE TWIST

Steps:

• In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
• In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
• In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
• In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
• Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
• MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.

GODIVA CHOCOLATE COFFEE ALMOND MOUSSE TRIFLE

Steps:

• SPONGE LAYER:.
• Preheat oven to 350°F.
• Lightly butter the bottom and sides of 9" round cake pan.
• Line with parchment paper or waxed paper.
• Sift together flour, 1 tablespoons sugar and salt.
• Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
• The batter should be airy, pale and tripled in volume.
• Add vanilla during the last minute of whipping.
• Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
• Then fold in oil.
• Spread batter into prepared pan.
• Bake for 20-25 minutes or until center springs back when gently pressed.
• Cool in pan on rack for 10 minutes.
• Remove cake from pan and cool completely on wire rack, top side up.
• MAKE THE ALMOND SYRUP:.
• Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
• Combine water and sugar in a small saucepan.
• Cook over medium heat until sugar dissolves.
• Continue cooking until syrup comes to a boil.
• Remove from heat.
• Stir in coffee mixture.
• MAKE THE CHOCOLATE MOUSSE:.
• Mix water and vanilla.
• Sprinkle in gelatin and let stand until gelatin softens.
• Whisk the egg yolks in a medium bowl until blended.
• Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
• Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
• Remove pan from heat.
• Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
• Then pour egg mixture back into the saucepan.
• Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
• It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
• DO NOT LET CUSTARD COME TO A BOIL!
• Remove pan from heat and immedaitley strain the custard into a metal bowl.
• Add softened gelatin mixture and stir until completely dissolved.
• Add the chocolate & stir until melted and smooth.
• Set the bowl over a large bowl containing ice water.
• Let stand 5-10 minutes, stirring once or twice, until cool.
• Remove bowl from ice water.
• Whip the remaining cream until peaks form, using a hand-held electric mixer.
• Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
• Fold in the remaining whipped cream.
• Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
• DO NOT LET MOUSSE SET.
• MAKE THE COFFEE ALMOND WHIPPED CREAM:.
• Mix almond flavored liqueur, coffee and vanilla in small cup.
• Stir until coffee dissolves.
• Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
• ASSEMBLE THE TRIFLE:.
• Split the cake into two equal parts, using a long serrated knife.
• Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
• Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
• Trim cake to fit, if necessary.
• Generously brush the top of the cake layer with syrup.
• Top with crumbled amaretti cookies.
• Spread with half of the chocolate mousse.
• Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
• Spread the remaining whipped cream over mousse.
• Repeat the same with the remaining cake, syrup, & mousse.
• Fill a pastry bag with a large star tip with reserved coffee whipped cream.
• Pipe a decoration on top of trifle.
• Garnish with chocolate-covered espresso beans and slivered almonds.
• Refrigerate the trifle for at least 4 hours before serving.
• *The cake & mousse were made the day before.