Mocha Coffee Jelly
Mocha Coffee Jelly
http://www.yummy.ph/lessons/cooking/how-to-make-mocha-coffee-jelly-video
This mocha coffee jelly recipe perfectly pairs the flavors and textures of coffee jelly with a light mocha mousse.
TIP: To shorten prep time you can pour the coffee jelly mixture into the serving glasses and let it set there. Top with mousse and whipped cream.
To make the coffee jelly:
2 teaspoons instant coffee
2 cups hot water
1 tablespoon white sugar
3 tablespoons unflavored gelatin
To make the mocha mousse:
1/2 cup semi-sweet chocolate, plus extra for garnish
2 tablespoons butter
3 egg, yolks only
1/4 cup white sugar
1 1/2 cups heavy cream, whipped
Directions
Prepare the coffee jelly: Dissolve coffee in hot water. Add sugar and gelatin. Mix until gelatin has completely dissolved. Pour into a 9-inch square pan. Cool then chill in the refrigerator until set. Cut into cubes.
Prepare the mousse: Dissolve 1 teaspoon instant coffee in 1/2 cup coffee in the hot water.
1 teaspoon instant coffee
1/2 cup hot water
Melt chocolate in a double boiler. Remove from heat and add butter and half of the coffee mixture. Blend well. Cool.
In a saucepan, whisk egg yolks with sugar and remaining coffee mixture. Cook over low heat for about 1 to 2 minutes, stirring constantly.
Pour egg yolks mixture into the melted chocolate mixture. Mix until combined then fold in the whipped cream.
To assemble: Put cubed coffee jelly in dessert cups or glasses. Top with mocha mousse. Chill until set. Before serving, top with more whipped cream and chocolate shavings or cocoa powder.
http://www.yummy.ph/lessons/cooking/how-to-make-mocha-coffee-jelly-video
Click to viewThis mocha coffee jelly recipe perfectly pairs the flavors and textures of coffee jelly with a light mocha mousse.
TIP: To shorten prep time you can pour the coffee jelly mixture into the serving glasses and let it set there. Top with mousse and whipped cream.
To make the coffee jelly:
2 teaspoons instant coffee
2 cups hot water
1 tablespoon white sugar
3 tablespoons unflavored gelatin
To make the mocha mousse:
1/2 cup semi-sweet chocolate, plus extra for garnish
2 tablespoons butter
3 egg, yolks only
1/4 cup white sugar
1 1/2 cups heavy cream, whipped
Directions
Prepare the coffee jelly: Dissolve coffee in hot water. Add sugar and gelatin. Mix until gelatin has completely dissolved. Pour into a 9-inch square pan. Cool then chill in the refrigerator until set. Cut into cubes.
Prepare the mousse: Dissolve 1 teaspoon instant coffee in 1/2 cup coffee in the hot water.
1 teaspoon instant coffee
1/2 cup hot water
Melt chocolate in a double boiler. Remove from heat and add butter and half of the coffee mixture. Blend well. Cool.
In a saucepan, whisk egg yolks with sugar and remaining coffee mixture. Cook over low heat for about 1 to 2 minutes, stirring constantly.
Pour egg yolks mixture into the melted chocolate mixture. Mix until combined then fold in the whipped cream.
To assemble: Put cubed coffee jelly in dessert cups or glasses. Top with mocha mousse. Chill until set. Before serving, top with more whipped cream and chocolate shavings or cocoa powder.