Guatemala San Sebastian Coffee Chocolate Mousse (Robert Irvine) Recipe
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Directions:
- Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes. Add hot water and stir until the gelatin is dissolved.
- Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue.
- In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined. Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed. Stir in the gelatin and mix for 1 minute. Remove the mousse from the mixer and portion into serving dishes. Refrigerate for 1 to 2 hours. Garnish with shaved chocolate or fresh fruit and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.43 Kcal (1739 kJ) | ||
| Calories from fat | 211.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 36% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 375.35mg | 16% | |
| Potassium | 745.21mg | 16% | |
| Total Carbs | 48.25g | 16% | |
| Sugars | 31.49g | 126% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 333.32 Kcal (1396 kJ) | ||
| Calories from fat | 169.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.88g | 36% | |
|---|---|---|---|
| Cholesterol | 32.98mg | 14% | |
| Sodium | 301.16mg | 16% | |
| Potassium | 597.9mg | 16% | |
| Total Carbs | 38.72g | 16% | |
| Sugars | 25.26g | 126% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 3.4g | 8% | |
| Vitamin C | 2.6mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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