Chocolate Pate With Coffee Aspic |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Excellent Summer Dessert! Ingredients:
2 teaspoons unflavored gelatin |
1 tablespoon cold water |
2 tablespoons white sugar |
1/2 cup very strong black coffee |
2 tablespoons kahlua |
2 1/2 teaspoons unflavored gelatin |
1 tablespoon cold water |
3 egg yolks |
1/2 cup white sugar |
1/2 cup hot milk |
8 ounces good quality bittersweet chocolate, melted |
1 1/2 cups whipping cream (35% milk fat) |
chocolate curls, optional |
Directions:
1. In a medium glass bowl sprinkle gelatine over cold water.
2. Let stand 1 minute.
3. Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
4. Lightly butter a 9x5 loaf pan.
5. Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
6. Smooth.
7. Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
8. For the Mousse:.
9. In a medium saucepan sprinkle gelatine over the water.
10. Let stand for 1 minute.
11. Whisk in the yolks and sugar.
12. Blend well.
13. Stir in hot milk.
14. Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
15. Stir in melted chocolate and let cool.
16. Whip cream until stiff.
17. Fold cream into cooled chocolate mixture.
18. Spread mousse evenly over coffee aspic.
19. Cover and chill 3 hours.
20. Turn out onto a serving platter-remove paper (looks funny if you don't).
21. Garnish with curls either on your dessert or the serving platter.
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