1 cup heavy cream
3 TBS sugar
2 TBS butter
1/4 cup very strong espresso
1/4 cup bittersweet chocolate, chopped
1 1/2 tsp unflavored gelatin, softened in 3 TBS cold water
1/2 cup sour cream
1/2 cup Mascarpone cheese
Heat cream with sugar, butter, espresso and chocolate until sugar is dissolved and butter and chocolate are melted. Remove from heat and whisk in softened gelatin to dissolve. Whisk in remaining ingredients to blend. Chill slightly. Pour into 4 cappuccino cups, 6 espresso cups or any fancy dish. Refrigerate until set.
Garnish with chocolate-covered coffee beans or chocolate shavings.
Serves 4-6
Source: Wisconsin Milk Marketing Board
Eileen
No comments:
Post a Comment