Mocha Mousse With Sichuan Peppercorns Mousse Au Moka Et Poivre Food

MOCHA MOUSSE PIE

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

MOCHA MOUSSE

Steps:

• Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

MOCHA MOUSSE WITH SICHUAN PEPPERCORNS (MOUSSE AU MOKA ET POIVRE)

Steps:

• Grind peppercorns with mortar and pestle.
• Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
• Melt chocolate in a large bowl. Stir in cream. Cool slightly.
• Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
• Spoon mousse into glasses and chill at least 3 hours.

MOCHA MOUSSE

Steps:

• Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. , In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture. , Pour into prepared bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving.

MOCHA CHOCOLATE MOUSSE

Steps:

• Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
• Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
• Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
• Cool completely (30 minutes or more).
• Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
• Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
• Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
• Serve with cookies, if desired, and toppings.
• Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
• Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.

MOCHA MOUSSE

Steps:

• For 10 seconds in blender, blend gelatin, instant coffee, and cold water.
• Then add boiling water, cocoa, and honey and blend another 10 seconds.
• Blend remaining ingredients for a final 10 seconds.
• Blend until dissolved and refrigerate for 5minutes.