Recipe: Chocolate Expresso Mousse (NOT Moxie's) - 4 recipes

Moxie's recipe is not available on the Internet yet. Perhaps you can adapt this recipe. Good luck and please share your results with us.

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CHOCOLATE EXPRESSO MOUSSE
Source: That's My Home
Serves 2

3 ounces semisweet chocolate, chopped
1 cup heavy or whipping cream, chilled
2 ounces mascarpone
1 teaspoon sugar
3/4 teaspoon instant espresso powder

1. Set a medium bowl over a small saucepan of simmering water. Add 2/3 of the chocolate to the bowl. Stir until it melts. Remove the bowl from the saucepan, dry the bottom of the bowl and set it aside to cool.

2. In an electric mixer, beat 1/4 cup of the cream with the mascarpone, sugar, and espresso just until smooth. Remove the expresso mixture from the mixer bowl and set it aside.

3. Add the remaining 3/4 cup cream to the mixer bowl. Beat the cream until stiff peaks form. Fold in the melted chocolate.

4. In 2 large parfait or wine glasses, layer the chocolate mixture alternately with the espresso mixture. Top with the remaining chopped chocolate. Refrigerate until serving.

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CHOCOLATE ESPRESSO MOUSSE WITH CRUSHED COCOA BEANS
Source: Tina Haldeman, Executive Pastry Chef of The Hotel Hershey, Sweet Recipe Collections from Hershey Resorts
Yield: 25 servings

3 cups Scharffen Berger 70 percent Cacao Bittersweet Couverture, chopped
1 cup butter
1 cup espresso
4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1/2 cup chocolate-covered cocoa beans, crushed

Mix all ingredients except cocoa beans until of mousse consistency. Pipe mousse into 1 1/2-inch-by-1 1/2-inch metal ring or PVC pipe ring with liner. Sprinkle with crushed cocoa beans. Freeze.

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CHOCOLATE - ESPRESSO MOUSSE
Source: Turtleback Farm Inn and Orchard House
Serves 4-6

4 ounces semisweet chocolate or 3/4 cup chocolate chips
1/2 cup butter
1/4 cup strong espresso
6 Tablespoons sugar
3 large eggs

Over low heat in a small heavy saucepan, melt the chocolate with the espresso.

While chocolate is melting, cut the butter into small pieces and put it in the bowl of a food processor fitted with a metal blade. Process the butter with the sugar until fluffy, about 1 minute.

Add warm melted chocolate-espresso mixture. Process 15 seconds. Scrape sides of bowl and process for another 20 seconds.

Add eggs, one at a time, and process for 15 seconds with each egg addition.

Divide the mousse into individual serving dishes and refrigerate until well chilled, at least 4 hours.