Sunday, August 8, 2010

Coffee Mousse

I am not a big fan of chocolate or any heavy desserts during summer. Of course, like most of us, I do crave the richness of chocolate but mostly when the weather is cold. On hot summer days, I find the fruit-based desserts most satisfying and refreshing, and the hot weather brings out their taste like nothing else. However, I recently re-discovered this recipe for a coffee mousse.

This coffee mousse is similar in taste to a chilled or frozen coffee drink and it is very refreshing. While not as rich as most chocolate desserts, it is also very sweet and fulfilling. One hot day in July I served it to my friends. Being amateurs of good quality coffee, my guests loved it. It was a great finish to our dinner--a small amount of coffee mousse made everyone very happy and full.

If you follow my recipes you may notice that, although sometimes they look complicated, in fact they are not. I am not a professional cook and most of all I love recipes that are not only tasty and elegant but that are also simple and can work for everyone. Luckily, I have many such recipes, especially for desserts, and this coffee mousse, although it takes many steps to make it, is one of them. And I will post more really easy ones after the vacation.

You may notice as well that I never use raw eggs and for that reason all my desserts are safe. Sometimes, to achieve the desired lightness I have to use whipped cream to compensate for the lack of egg whites but I guarantee that, if you follow my recipes, you will not get infected with salmonella.

Here is a coffee mousse that will wake you up after any lazy summer dinner.

Coffee Mousse

2 cups heavy whipping cream,
1 tsp instant coffee extract,
1/3 cup powdered sugar,
3 egg yolks,
1 cup of white chocolate or white chocolate chips.

1. Put 1 cup of heavy cream in the pot together with the coffee extract, egg yolks, and sugar.
2. Mix all the ingredients until they combine well.
3. Heat the coffee mixture and, using a whisker or an electric mixer, whip constantly until it turns into a mousse.
4. Take off from the burner and continue to whip until the mousse cools almost entirely down.
5. Melt white chocolate over a pot with boiling water until it becomes smooth and cool it a bit.
6. Add chocolate to the coffee mixture.
7. Whip the remaining heavy cream until stiff.
8. Fold it slowly into the coffee mousse in two steps.
9. Put the mousse into small glass goblets.
10. Decorate with whipped cream and cocoa powder.
11. Chill for at least 4 hours and serve cold.

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