| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Chocolate, Desserts |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Whipping cream |
| 2/3 |
c |
Confectioner's sugar |
|
|
Sifted |
| 1/3 |
c |
Dutch-process cocoa |
| 1 |
t |
Powdered instant coffee, not |
|
|
Granules), Granules |
| 2 |
t |
Dark rum, optional |
|
|
Confectioners' sugar or |
|
|
Cocoa, for decoration |
INSTRUCTIONS
Place cream, sugar, cocoa, instant coffee, and rum (if used) in large
mixing bowl. Beat with electric mixer or whisk until cream forms soft
peaks but is not stiff. Adjust flavoring to taste. Spoon into small
dessert dishes and refrigerate until serving. Decorate tops with a
dusting of confectioners' sugar or cocoa, if desired, just before
serving. Mousse will fill 6 to 8 Truffle Cups (recipe included in this
cookbook). Timesaver Tip: Recipe can be prepared up to a day ahead and
stored, covered, in refrigerator. Note: Dutch-process cocoa (or
"dutched cocoa'') has been treated with a mild alkali, such as baking
soda, to neutralize the natural acids present. The alkali modifies the
flavor and darkens the color. Dutch-process cocoa is available at
supermarkets, but any unsweetened cocoa powder may be used. Recipe By
: the California Culinary Academy File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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