Slow Cooker Mocha Mousse 2 cups heavy cream
4 large egg yolks 3 tablespoons sugar -- (I like baker's sugar because the granules dissolve quickly) 1 teaspoon vanilla extract 1/3 cup cold, strong coffee 2 cups semisweet chocolate chips To serve: -- whipped cream or berries (optional) Use a 4-quart slow cooker. Put the heavy cream, egg yolks, sugar, vanilla, and coffee into your crock. Mix until combined with a whisk. You don't need to go crazy, just mix well. Add the chocolate chips. Cover and cook on HIGH for about 1 hour, or on LOW for about 2 hours. You are looking for little bubbles in the surface of the cream and melted chocolate. VERY VERY VERY carefully, pour the mixture in to a blender. You'll get about 2 1/2 to 3 cups of liquid. Blend on HIGH, until it 'grows' to about 5 to 6 cups, and doesn't seem it will rise any higher. Pour into serving dishes; I used wine glasses. Chill for 2 hours in the refrigerator. Top with whipped cream or berries, or nothing at all. Serves 6 Something to note: the very top has a bit of a skin on it, and there are little bubbles that didn't pop during the cooling process. I've been told this can be remedied by pressing plastic wrap directly on the mousse while it is chilling. Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" S(Formatted by Chupa Babi): "Jan 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 608 Calories; 50g Fat (68.9% calories from fat); 6g Protein; 44g Carbohydrate; 3g Dietary Fiber; 251mg Cholesterol; 41mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat; 3 Other Carbohydrates. NOTES : Cooker: 4 quart Time: LOW 2 hours; HIGH 1 hour. Chill: 2 hours. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
