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A Recipe for
Mocha Mousse 3
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Food Tip |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This Recipe for Mocha Mousse 3 is one of thousands in the Recipes-to-go Dessert Cookbook.
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
If you enjoy this Mocha Mousse 3 Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
My favorite animal is steak. |
| Fran Lebowitz |
This is a recipe for Mocha Mousse 3 from the recipe cookbook of Recipes-to-go (Dessert)
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Ingredients:
9 oz. (250 g.) very high quality milk chocolate. 4-5 tsp (110 mL)
powdered instant coffee (not freeze dried), dissolved in 1/4 cup plus
1 tblsp water (71 mL). ***** 1 1/2 cup (340 mL) heavy cream 1.) Place
chocolate and coffee in a medium-size heatproof bowl. Bring 1 in.
(2.54 cm) of water to simmer in a wide skillet. Turn off the heat and
wait 30 seconds. Set bowl of chocolate in pan of water. Stir
chocolate mixture until melted and smooth. Or, melt in a microwave
on LOW (30%) for about 2.5 minutes. Remove chocolate from heat and
let cool until a small dab on your upper lip feels slightly cool,
about 85 F (~30 C).
2.) Whip cream until soft peaks formnot too stiff. Fold carefully into
choc. mixture. The mousse should seem very soft. Scrape immediately
into mold, glasses, or onto dessert that it will enhance. The mousse
sets quickly and should not be manipulated too much. Cover and
refrigerate for up to 2 days or freeze for up to 2 months.
* A Note About Coffee:
This is from the Cocolat book. I trust Alice, you should too.
"Normally, to use it properly as a flavoring, we require maximum
taste with minimum liquid. Rather than use coffee extract or
flavoring from a bottle, I use one of the premium brands of instant
coffee or espresso powder (but NOT freeze dried crystals). Two
brands that I like are Medaglio d'Oro and Cafe Salvador.
"If (like me) you are too much of a coffee snob to ever dream of
actually drinking instant coffee, you are probably thinking of using
strong brewed coffee or real espresso. I recommend against this. [It]
will deliver too much liquid and not enough flavor. So, relax this
time and open the jar."
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From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV
vers. 1.40
Serves: 1
Mocha Mousse 3 Recipe brought to you by Recipes To-Go