| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Desserts, Chocolate |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Whipping cream |
| 2/3 |
c |
Confectioner's sugar — |
|
|
Sifted |
| 1/3 |
c |
Dutch-process cocoa — |
|
|
Sifted |
| 1 |
ts |
Powdered instant coffee (not |
|
|
Granules) |
| 2 |
ts |
Dark rum (optional) |
|
|
Confectioners' sugar or |
|
|
Cocoa — for decoration |
INSTRUCTIONS
1. 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.
2. 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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