2 c Chocolate wafer cookie 1 ts Instant coffee powder
Crumbs 12 oz Semisweet chocolate chips
1 c (+ 2 tbs) sugar 1/3 c Coffee liqueur
5 tb Butter; melted 2 ts Vanilla extract
2 Env gelatin, unflavored 2 c Heavy cream; whipped
1/4 ts Salt Whipped cream
2 c Milk Shaved chocolate
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:36
1. To make crust, in a medium bowl, mix together chocolate crumbs, 2
Tbs sugar, and melted butter. Press into bottom and about 1 inch up
sides of a 10-inch springform pan.
2. To make filling, in a medium saucepan, mix together gelatin,
remaining 1 cup sugar, and salt. Stir in milk, coffee powder, and
chocolate chips. Cook over medium heat, stirring constantly, until
chocolate melts and mixture is smooth and well blended. Remove from
heat. Stir in liqueur and vanilla.
3. Refrigerate, stirring occasionally, until mixture mounds when
dropped from a spoon. Fold in whipped cream. Spoon into prepared
crust, spreading evenly. Refrigerate until set, 3 hours or overnight.
At serving time, garnish with more whipped cream and shaved
chocolate, if desired.
NOTES : A finale to a Mexican meal. If you don’t want to make it as a
simply spoon mousse into indiviual dessert dishes, wine or
glasses. Be sure to chill serveral hours before serving.