Mousse means “foamy” or “frothy” in French, and this word aptly describes the airy composition of this elegant chilled dessert. The French brought mousse to America. As for coffee, although it came to America in 1607, it got a slow start. It wasn’t until the wake of the Boston Tea Party, the great protest of taxed tea imports from England, that coffee drinking became widely popular in the United States. Americans switched to coffee to further protest British imports of tea.
Recipe Servings: 4
Prep Time
5 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
5 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup milk
- 1 tsp unflavored gelatin
- 3 tsp baking cocoa
- 1 tsp instant coffee
- ½ cup coffee yogurt
- 4 Tbsp brown sugar
- 1 cup whipped cream
- 2 Tbsp pecans, finely chopped for garnish
- 8 mint leaves, for garnish
Directions
- Pour milk into a small saucepan, add gelatin and stir. Warm over low heat to dissolve gelatin.
- Add cocoa and coffee. Stir until smooth.
- Pour into a medium bowl and chill to thicken, about 30 minutes.
- Whisk mixture to a fluff; then whisk in yogurt and sugar.
- Fold in whipped cream.
- Spoon into parfait glasses and chill 30 minutes until firm.
- Serve garnished with pecans and mint leaves.
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