Espresso Mousse
Notes: Use an Oster® Blender to pack just the right touch of coffee into this luscious dessert. Combine sugar, gelatin, vanilla, espresso, eggs, cream and chocolate and top with fresh whipped cream and a sprinkle of nutmeg.
Ingredients
- 1/4 cup cold water
- 1 tbsp sugar
- 2 envelopes unflavored gelatin
- 1/2 tsp vanilla extract
- 1/2 cup brewed espresso
- 1 cup heavy cream
- 1/2 cup boiling water
- 2 egg yolks
- 1 cup semi-sweet
- 1-1/2 cups ice cubes
- Chocolate morsels
Directions
- Put cold water and gelatin into your Osterizer® Blender container and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla extract. ontinue processing until mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings.
