MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Guatemala San Sebastian Coffee Chocolate Mousse
 Categories: Desserts, Chocolate, Dairy
      Yield: 4 servings

      1 ts Unflavored gelatin -OR-
      1 tb Modified tapioca starch
      1 tb Water; cold
      2 tb Water; hot
    1/4 c  Dark cocoa powder
    1/3 c  Powdered sugar
      1 c  Heavy cream
      1    Vanilla bean; seeds
           - scraped -OR-
      1 ts Vanilla extract
    1/4 c  Brewed dark roast coffee
           Shaved chocolate; garnish
           Fresh fruit; garnish

  Add the gelatin and cold water to a small bowl and allow it to sit
  for 2 minutes. Add hot water and stir until the gelatin is
  dissolved.

  COOKS NOTE: If you are using modified tapioca starch, this step is
  not necessary just add it to cocoa mixture and continue.

  In a stand mixer, add the cocoa and sugar and blend on low speed
  with the whisk attachment, until well combined. Add the cream,
  vanilla bean seeds and coffee and mix on high speed until stiff
  peaks are formed. Stir in the gelatin and mix for 1 minute. Remove
  the mousse from the mixer and portion into serving dishes.
  Refrigerate for 1 to 2 hours. Garnish with shaved chocolate or
  fresh fruit and serve.

  Recipe courtesy of Robert Irvine

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

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