Ingrédients pour Chocolate Cappuccino Mousse
- 1 teaspoon instant coffee granules
- Hot Water
- Sweetened Condensed Milk
- Baking Cocoa
- Butter
- Heavy Whipping Cream
- Ground Cinnamon
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Comment préparer Chocolate Cappuccino Mousse
- In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until sugar dissolves, stirring constantly. Do not boil.
- Remove from heat and stir in instant coffee granules until dissolved. Set aside to cool slightly.
- In a separate bowl, whisk together egg yolks and remaining sugar until pale and thick.
- Slowly pour the warm coffee mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil.
- Remove from heat and stir in the melted semi-sweet chocolate until smooth and glossy.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until just combined.
- Divide the mousse into two serving glasses or ramekins.
- Refrigerate for at least 2 hours, or until chilled and set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
223g
Fat
196g
Carbs
21g
