Mocha Mousse Flowerpots Recipes

MOCHA MOUSSE

Steps:

• Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

MOCHA MOUSSE FLOWERPOTS

Steps:

• To assemble: Crush a few of the cookies into the holes in bottom of flowerpots. Divide the creme anglaise among the flowerpots and spoon in. Place two crushed cookies on top of creme anglaise in each pot and top with mocha mousse, mounding it high.
• Decorate with chocolate flowers attached to small sticks, or with real flowers.

MOCHA MOUSSE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks; cover with plastic wrap and refrigerate. In a heatproof bowl set over (but not touching) simmering water, melt the chocolate. Remove from heat. In a small bowl, stir the espresso powder into the hot water until dissolved.
• In a small saucepan, bring the sugar, corn syrup, and 1 tablespoon water to a boil over medium heat, and cook until mixture registers 238°F on a candy thermometer, about 3 minutes; remove from heat.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks on medium speed until lightened, about 3 minutes, scraping down the sides of the bowl as needed. With the mixer on medium speed, gradually pour the sugar syrup down the side of the bowl in a slow, steady stream. With the mixer on high speed, beat until the mixture holds a ribbon-like trail on the surface for 2 seconds when the whisk is raised, about 2 minutes more. Beat in the melted chocolate and the espresso mixture to combine. Using a rubber spatula, gently fold in the chilled whipped cream until there are no streaks and the mixture is well combined.