KONA
COFFEE MOUNTAIN MOUSSE
This easy to prepare dessert is way up the
mountain and a little bit out of this world. Depending upon the occasion, you
may freeze the mousse in an attractive glass bowl, or individual ½ cup
soufflé dishes.
Ingredients:
1 cup heavy (whipping) cream at room temp.
1/8 cup, plus 1 tablespoon extra-strength Kona coffee,
½ cup semisweet chocolate chips,
2 egg yolks, and 2 eggs,
¼ cup raw Hawaiian sugar – (any granulated sugar will do)
½ teaspoon vanilla extract.
Optional/Variations:
Add 2 tablespoons of Kahlua or another liqueur that compliments mocha such as
orange or hazelnut. Chopped macadamia nuts are a nice garnish.
Make a waxed paper collar to
encircle each of the six ½-cup straight sided soufflé dishes and
secure with tape. Set aside.
Mix the 1/8 cup plus 1 tablespoon
Kona coffee with the cream and set aside.
In a small saucepan, melt the
chocolate chips over very low flame.
Place the egg yolks and eggs in a
blender with the sugar and blend at medium- high speed for 2 minutes. Pour in
the cream-coffee mixture and vanilla and blend at medium-high speed for 1
minute. Add the melted chocolate and Kahlua, and blend until smooth.
Equally fill each dish with the
mocha mixture. Place dishes on a flat surface in the freezer for about 4 hours.
To serve:
If prepared in soufflé dishes, remove the wax paper and press the nuts
around the rim of each mousse.
If prepared in a single bowl, set the bowl in warm water for a few minutes and
then invert the bowl on a serving plate to release the mousse. To serve... just
slice it up.
Let stand 5 minutes before serving.
Serves 6.
