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Amanda's Coffee Mousse

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Served with Cavedweller.

Ingredients: 

1 cup strong coffee 
1 cup milk 
4 large egg yolks 
1/2 cup + 2 tbsp sugar 
3 tbsp cornstarch 
1/2 tbsp unsalted butter, melted 
1/2 cup heavy cream
well chilled 4 tsp minced semisweet chocolate

Directions: Combine the coffee and milk in a heavy saucepan and heat until hot but not boiling. Meanwhile, place the egg yolks, 1/2 cup of the sugar and the cornstarch in a large bowl and whisk until pale and creamy. Slowly whisk the hot milk into the egg mixture until blended, and return it to the saucepan, setting aside the bowl for later.

Whisking constantly, bring the mixture to a boil. Boil for one minute, whisking often. Pour into the bowl, then whisk in the butter. Cover by placing plastic wrap directly on the custard to prevent a skin from forming. Refridgerate until cold, about 2 hours.

After the custard is chilled, it will be firm, so whisk gently to smooth and lighten it. Whip the cream with the remaining 2 tbsp sugar until stiff but not buttery. With a rubber spatula, fold the cream and the minced chocolate into the custard until evenly incorporated. Chill for 30 minutes before serving. Cover with plastic wrap if chilling longer; these can be stored in the refridgerator up to 24 hours.

Amanda's notes: When you combine the milk and egg mixtures, the result will be very liquidly, but when it finally comes to a boil it will turn into a thick custard very quickly. It is important to whisk this continually as it is coming to a boil to prevent lumps or burning on the bottom of the pan.

I used much more than 4 tsp of chocolate - this can be done to taste.

The original recipe calls for not incorporating the chocolate when I do it, but rather spooning the mousse into individual bowls, with a layer of chocolate in the middle and some extra sprinkled on top.

If you make a double recipe of this, you have just the right number of egg whites to make a half recipe of Chocolate Marbled Angel Food Cake.

Last updated: November 21, 2000.