Mocha Coronet Recipe
This Mocha Coronet recipe is a delicious keeper and always a plus in my cookbook! Even though Mocha Coronet is a Dessert I relish it any time of the day. The Mocha Coronet is a glorious invention of the Canadian cuisine. You will definitely thank me for sharing this Mocha Coronet.
Ingredients
2 env. Unflavored gelatin
1/2 cup double-strength cold coffee
1 1/2 cups double-strength hot coffee
1 cup sugar
2 doz. Ladyfingers
3 oz. (1/2 cup) semisweet chocolate pieces, melted
2 cups heavy cream
1 cup broken pecans
1 tablespoon vanilla extractor rum flavoring
Directions
Soften gelatin in cold coffee in a saucepan; stir over low heat until gelatin is dissolved.
Add hot coffee and sugar; stir until sugar is dissolved.
Chill until mixture is thickened, but not set.
Split 9 or 10 ladyfingers and dip one end of each in melted chocolate.
Whip chilled gelatin mixture until light and fluffy.
Whip cream (one cup at a time) and fold into gelatin mixture along with pecans and extract.
Spoon mixture into a 9-inch springform pan to a depth of about 1/2 inch.
Stand chocolate tipped ladyfingers upright around edge of pan, having chocolate tips upmost.
Spoon in about one third of the gelatin mixture and cover with a layer of plain split ladyfingers.
Add another half of the gelatin mixture and a layer of split ladyfingers.
Top with a layer of gelatin.
Chill until firm.
Add hot coffee and sugar; stir until sugar is dissolved.
Chill until mixture is thickened, but not set.
Split 9 or 10 ladyfingers and dip one end of each in melted chocolate.
Whip chilled gelatin mixture until light and fluffy.
Whip cream (one cup at a time) and fold into gelatin mixture along with pecans and extract.
Spoon mixture into a 9-inch springform pan to a depth of about 1/2 inch.
Stand chocolate tipped ladyfingers upright around edge of pan, having chocolate tips upmost.
Spoon in about one third of the gelatin mixture and cover with a layer of plain split ladyfingers.
Add another half of the gelatin mixture and a layer of split ladyfingers.
Top with a layer of gelatin.
Chill until firm.
