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Mocha and Chocolate Cream This type of cream or mousse is both beautiful and easy to make. It can also be used between cake layers instead of butter cream, or to stuff profiteroles, puffs, eclairs, or other pastries. The coffee blends beautifully with the chocolate. Our recipe is not too sweet, though it could be made sweeter to please different tastes. You can make it a day or two ahead, but cover it tightly with plastic wrap and refrigerate it. Cream desserts, especially chocolate, will absorb tastes in the refrigerator, from celery to onions to meat or fish. Mold in individual dishes or a large bowl. 3 tablespoons dry instant coffee 1 envelope plain gelatin 1/4 cup boiling water 2 cups heavy cream 2 tablespoons sugar 1/2 ounce unsweetened chocolate 1 ounce semisweet chocolate Combine the 3 tablespoons of dry coffee with the gelatin in a saucepan and add the boiling water. Stir the mixture gently on low heat until the coffee and gelatin are completely dissolved. Place the heavy cream and sugar in a bowl and beat by hand or by machine until the mixture is fluffy and holds a stiff peak, but is not grainy. Be careful not to over beat or the cream will turn into butter. Pour the coffee-gelatin mixture into the whipped cream all at once, and beat rapidly with a whisk for 20 to 30 seconds, until the mixture sets. In the photograph the cream is already quite hard, but it will get even harder after 1 hour in the refrigerator. Melt the unsweetened and semisweet chocolates together. Place the coffee cream in individual dishes or in a large bowl and drizzle the chocolate over the top in a design. Refrigerate at least half an hour before serving. It is excellent served with slices of brioche, pound cake, or sponge cake. If the cake is a bit stale, toast it before serving with the cream. 6 TO 8 SERVINGS Return to Top | Back to Recipes |
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