Mocha Chocolate Mousse Terrine
Mocha Chocolate Mousse Terrine
Ingredients
- 2 teaspoons (10 ml) gelatin
- 1/4 cup (60 ml) espresso, cooled
- 8 oz (250 g) white chocolate, chopped
- 2 tablespoons (30 ml) corn syrup
- 2 egg yolks
- 1/2 cup (125 ml) sour cream
- 2/3 cup (150 ml) 35% cream, whipped
- 2 teaspoons (10 ml) gelatin
- 3 tablespoons (45 ml) cold water
- 6 oz (175 g) dark chocolate, chopped
- 3 tablespoons (45 ml) coffee liqueur
- 1/2 cup (125 ml) unsalted butter
- 2 egg yolks
- 1 1/4 cups (310 ml) 35% cream, whipped
Instructions
- Line a 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.
- In a bowl, allow the gelatin to bloom in the cold coffee for about 2 minutes. Warm in the microwave oven for a few seconds to completely dissolve the gelatin.
- In a double boiler, melt the white chocolate. Remove the top part from the double boiler. Whisk in the corn syrup, gelatin and egg yolks.
- Gently fold in the sour cream and whipped cream. Spread the mousse into the pan and refrigerate for 1 hour.
Mocha Chocolate Mousse Terrine