Search for anything:

Baked Mochaccino Mousse

desserts, eggs

1 can (11 oz) 2% evaporated milk
1 cup unsweetened cocoa powder; sifted
4 teaspoons instant espresso powder
1 cup granulated sugar
2 egg yolks
2 teaspoons vanilla
3 egg whites

Mochaccino means coffee plus chocolate - a dynamite combo for this fudgy baked mousse. Serve with regular or frozen coffee or vanilla yogurt. In heavy saucepan over medium heat, whisk together milk, cocoa, espresso powder and all but 2 tbsp of the sugar; cook, whisking constantly, for 8 minutes or until no longer granular. In bowl, whisk 1/2 cup of the milk mixture into egg yolks. Pour back into pan, stirring constantly with wooden spoon, for about 5 minutes or until custard coats back of spoon. Remove from heat; stir in vanilla. Strain through fine sieve into bowl. Place plastic wrap directly on surface and refrigerate until chilled. Meanwhile, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff glossy peaks form. Fold one-quarter of the egg white mixture into custard; gently fold in remaining egg white mixture. Scrape into greased 8-inch (8-cup) square cake pan. Bake in centre of 325°F oven for 25 minutes or just until edges are firm to the touch yet centre is still jiggly. (Can be covered and refrigerated for up to 1 day.) Serve warm or cooled.

Contributor: Canadian Living Magazine - November, 1998

Yield: 12 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU