Here is a C recipe I have had hiding in my recipe box for many years. Perfect for the alphabet challenge. It is very indulgent and easier than a full fledged chocolate mousse with eggs. Mousse is very rich so I do recommend the 8 smaller servings rather than 6 generous dishes, or you won’t be able to fasten your pants! (My kids loved this mousse but could not finish a larger serving.) The girls and I loved it, hubby doesn’t like coffee but said he would have liked it with a plain chocolate flavor. I think using a liqueur would be a great option if you are not a coffee fan. Chocolate, peppermint, cinnamon… yum. All would go with the cocoa.
You may find it easier to incorporate the cocoa into the melted butter first to avoid lumps, then stir in the sweetened condensed milk. Either way, keep the heat on low so the mixture does not thicken too much. If you find you have a texture as thick as (cooled) hot fudge sauce, simply loosen it up with a couple tablespoons of cream and everything will be fine.
(I will not tell anyone if you have this for your morning coffee…)
Cappuccino Mousse
makes 8 servings
1 can (14 oz) sweetened condensed milk (not evaporated milk)
⅓ cup unsweetened baking cocoa, sifted
3 tbsp butter
2 tsp powdered instant coffee or espresso
2 tsp hot water
2 cups whipping cream
First, dissolve the instant coffee in the hot water. In a medium saucepan combine the milk, cocoa, butter, and coffee mixture. Cook and stir over low heat until the butter has melted and the mixture is smooth. Remove from heat and cool fully.
In a large bowl or stand mixer, beat the cream until stiff. Lighten the cocoa mixture by stirring in a spoonful of the whipped cream. Gradually fold the mixture into the remaining whipped cream. Spoon into dessert dishes and refrigerate until set, at least 2 hours.
Garnish as desired with more whipped cream, chocolate sprinkles or shavings, chocolate coffee beans, etc.
Here are some more letter C recipes:
