Coffee Mousse Recipe
Ingredients
| Heavy cream | 2 Cup (16 tbs) | |
| Coffee | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 2 tablespoons | ||
| Dutch process cocoa | ||
| Few grains salt | ||
| Vanilla extract | 1 Teaspoon | |
Directions
Combine 1/2 cup of the cream and coffee in top of a double boiler.
Set over boiling water 10 minutes.
Strain mixture through a fine sieve or clean cheesecloth.
Cool and chill.
Beat the remaining 1 1/2 cups cream until it piles softly.
Beat in the sugar, cocoa, salt, extract, and coffee mixture.
Pour into refrigerator tray and freeze until firm, without stirring.
Set over boiling water 10 minutes.
Strain mixture through a fine sieve or clean cheesecloth.
Cool and chill.
Beat the remaining 1 1/2 cups cream until it piles softly.
Beat in the sugar, cocoa, salt, extract, and coffee mixture.
Pour into refrigerator tray and freeze until firm, without stirring.
Chef
