Chocolate Hazelnut Coffee Mousse, 8/22/13 - KATV - Breaking News, Weather and Razorback Sports

Chocolate Hazelnut Coffee Mousse, 8/22/13

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Chef Mark Abernathy   Loca Luna & Red Door 

            

  • 12 ounces semi-sweet chocolate chips (2 cups)
  • 4 whole eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons Frangelico  (or another Hazelnut Liqueur)
  • Pinch of salt 
  • 6 fluid ounces, strong boiling Hot coffee

 

Let the eggs & chocolate come to room temperature. Place the chocolate chips into a blender. Follow this with the eggs, the vanilla and the liqueur. Add a pinch of salt. Turn on the blender and blend for @ 1 minute.

 

Then, while blender is running, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

 

Pour the mixture into your serving glasses or small cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set. Garnish with whipped cream and crushed Hazelnuts.

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