Saturday, August 04, 2001



the continuing humid weather and poor air quality is getting me down! i spent most of the day with a sneeze and a headache, holed up in the bedroom with the air conditioner on and reading about chocolate.

i have to confess that i'm just not feeling well. but i take my obligation to you seriously, so let's consider this recipe for an easy espresso mousse. note that if you don't have a grinder capable of turkish-fine powder, you can just use 1/2 c. warm fresh-made espresso:

2 tablespoons freshly ground espresso, turkish (powdery fine) grind or instant espresso powder
16 oz. 55% chocolate, chopped or broken into pieces
1/2 c. hot water
2 c. whipping cream

combine the hot water and espresso powder in a large microwave-proof bowl. add the chocolate, set microwave to med. high and melt for 1 min. stir, and replace in microwave. melt for another min., stir. repeat until all the chocolate has melted smoothly.

let chocolate mixture cool. in the meantime, place bowl of stand mixer and whip beater in freezer for 5 mins. when chilled, attach whip to mixer and whip cream on speed 10 for 2 mins to medium-firm peaks.

place a large dollop of whipped cream into cooled chocolate mixture and stir to lighten chocolate. then pour chocolate mixture into whippped cream and gently fold. divide mousse between 4 champage or wine glasses, cover with plastic wrap, and chill. to serve, garnish with berries, more whipped cream, etc.

now please forgive me while i go back to bed. either my allergies are getting to me or i have some kind of wacky wacky cold. . .

posted by fortune | 7:46 PM | top | link to this | email this: | | | 0 comments