Coffee Mousse

Coffee Mousse

Recipe provided by Chef Eric LeVine


3 Tbsp strong coffee
2 Tbsp brandy
4 oz semisweet chocolate, chopped
2 Tbsp sugar
1 cup whipping cream
2 tsps sugar
1/4 tsp vanilla extract
Method/Coffee Mousse
Combine the coffee, brandy and chocolate in the top
of a double boiler.
Heat over hot, not boiling, water until chocolate is
melted. Stir in 2 Tbsp of the sugar and stir until the
mixture is smooth and glossy, about 20 minutes.
Cool completely.
In a small, chilled bowl, beat the cream until thick. Beat
in the remaining sugar and vanilla extract.
Fold in the cooled chocolate mixture. Refrigerate until
firm, at least 3 hours.
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 Ingredients/Banana Paper
1 ripe banana
1 silicone mat
Method/Banana Paper
Puree the banana and spread evenly onto the
silicone mat.
Bake at 325º for 10 minutes, until the banana spread
is light brown.
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 Ingredients/Coffee Crumb
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 tsp cinnamon

Method/Coffee Crumb
In small mixing bowl, combine topping ingredients.
Blend with fork until crumbly. Set aside.
Assembly
Spoon 1 tsp of the crumb in the bottom of each cup
or glass. Pipe mousse on top of the crumb until the
cup is half filled. Put another 1 tsp of the crumb on top
of the mousse, then pipe on more mousse and
sprinkle on a little more crumb.
Put a 2x2-inch piece of banana paper into the mousse.
Glass


 

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