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CHOCOLATE COFFEE MOUSSE

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 6 servings
INGREDIENTS
  • 1 1/4 cups whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup cold coffee divided
  • 2 tablespoons butter
  • 3 egg yolks
  • 2 tablespoons granulated sugar
  • - fresh raspberries
DIRECTIONS

In large mixing bowl, combine whipping cream and vanilla; using an electric mixer, beat 5 minutes on high or until stiff peaks form. Set aside in refrigerator to keep cool.

Using a double boiler or a heat-proof bowl over the top of a saucepan, fill bottom of pan halfway with water; bring to a boil. Cover with top of double boiler or bowl; reduce heat to simmer. Combine chocolates, ¼ cup coffee and butter. Melt slowly; stirring constantly. Set aside to cool.

In small saucepan over low heat, combine egg yolks, sugar and remaining coffee. Heat until mixture just reaches 160°F (about 2-3 minutes). Remove from heat and whisk in melted chocolate. Refrigerate until cooled, stirring every 5 minutes.

Fold chocolate mixture into whipped cream. Top with raspberries.