Thursday, July 24, 2014

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Recipe: Chocolate Espresso Mousse with Sliced Strawberries

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Today's recipe serves seasonal sliced strawberries with a homemade chocolate espresso mousse.

SERVES:
8-12

INGREDIENTS:
12-ounces semi-sweet chocolate chips
4 teaspoons instant espresso powder

1 packet unflavored gelatin (approx. 1 tablespoon)
2 tablespoons room temperature water or coffee

1 cup milk

3 cups heavy cream

sliced strawberries as needed

PROCEDURE:
Add 12-ounces of semi-sweet chocolate chips to a medium size mixing bowl, and add 4 teaspoons of instant espresso powder.

Next, add 1 individual packet of unflavored gelatin to another small mixing bowl, and add 2 tablespoons of room temperature water or coffee and whisk to combine.

Then, add 1 cup of milk to a small pot on the stovetop on medium heat and, just as it comes to a simmer, whisk in the gelatin.

Then, pour that hot mixture over the chocolate chips and let it stand for 2 to 3 minutes, and then whisk that until it's nice and smooth.

Let it cool down to room temperature. You can even place it into the fridge to help move it along a bit.

Once the chocolate has cooled down, use an electric mixer to whip 3 cups of unsweetened heavy cream until nice and stiff.

Take the bowl off of the mixer and use a rubber spatula to gently fold the cooled chocolate into the whipped cream, a little bit at a time, until nicely mixed.

Transfer it to another container if you like, and place a sheet of plastic wrap firmly onto the top of that, place it into the fridge to chill down and set up for at least 2 to 3 hours. (see hints below)

Once it has set up, serve it up with sliced fresh strawberries.

HINTS:
The longer this sits in the fridge, the firmer it will be. Even overnight is good. Or, serve some of it right after making by layering it in a wine glass with sliced strawberries.

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