FREE RECIPES

(Makes about 4 cups)

Ingredients:

9 oz. (250 g.) very high quality milk chocolate. 4-5 tsp (110 mL) powdered instant coffee (not freeze dried), dissolved in 1/4 cup plus 1 tblsp water (71 mL). ***** 1 1/2 cup (340 mL) heavy cream

Instructions:

1.) Place chocolate and coffee in a medium-size heatproof bowl. Bring 1 in. (2.54 cm) of water to simmer in a wide skillet. Turn off the heat and wait 30 seconds. Set bowl of chocolate in pan of water. Stir chocolate mixture until melted and smooth. Or, melt in a microwave on LOW (30%) for about 2.5 minutes. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85 F (~30 C).

2.) Whip cream until soft peaks form---not too stiff. Fold carefully into choc. mixture. The mousse should seem very soft. Scrape immediately into mold, glasses, or onto dessert that it will enhance. The mousse sets quickly and should not be manipulated too much. Cover and refrigerate for up to 2 days or freeze for up to 2 months.