We're also going to make chocolate mousse!
This recipe is from Chris at work. He says he got it verbatim from a friend named Frank who is an executive chef in Tahoe. Tatiana and I have made this once before, and so now we're practicing so as to get good at it!
10 oz Chocolate Baker’s squares, unsweetened.
1 ½ cups Coffee reduced to ½ cup coffee
Brandy (save some for the mousse)
3 cups of Heavy Whipping cream
Powered Sugar to taste (at least a cup, if you have good taste like us)
Reduce the coffee in a sauce pan (or make a double/triple espresso and you’re ready)
Melt the chocolate in a double boiler, stir often (make sure the chocolate doesn’t burn or sieze. If you want to make it easier,just melt it in the microwave).
Add the reduced coffee/espresso & brandy; at the beginning of the melting process.
Stir until mixture is smooth. Place in ice bath and continue to stir.
When mixture is cool to touch, add whipping cream and beat w/ mixer on high.
Beat until soft peak (or desired consistency.)
Add Powered Sugar to taste (I do during the mixing).
