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A light and smooth dessert is the perfect ending to a delicious meal. Chocolate cups are a nice serving idea, but the mousse goes well in glass bowls, too. This whipped mousse holds its shape beautifully once piped into its holder. I made these for the Purim meal, put them on the buffet and they really held up nicely.
1 tablespoon Elite Coffee dissolved in 1/2 cup hot water
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
1/2 cup Gefen Confectioner’s Sugar, divided
3 egg yolks (pasteurized)
2 and 1/2 tablespoons chocolate liqueur
16 ounces Gefen Non-Dairy Whipped Topping or dairy whipping cream
In a saucepan over low heat, stir the coffee mixture and dissolved cornstarch together until hot, but not boiling. Place 1/4 cup confectioner’s sugar and the yolks in a separate bowl and whisk until sugar is dissolved. Add chocolate liqueur.
Pour egg mixture into coffee mixture slowly, constantly stirring (preferably with a whisk) while you are pouring so that the eggs won’t cook. Make sure all ingredients are combined. Let it sit on the heat for about three more minutes, stirring constantly so that the mixture doesn’t harden. If lumps appear, pour through a strainer or sieve while smoothing out the lumps with the back of a spoon.
Meanwhile, beat the whipped topping with the remaining 1/4 cup confectioner’s sugar until stiff. Gently fold the coffee mixture into the whipped mixture. Refrigerate until ready to serve. Can be made up to 36 hours ahead.
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