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Mocha Chocolate Mousse Terrine
Mocha Chocolate Mousse Terrine
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Mocha Chocolate Mousse Terrine

Preparation
25 MIN
Cooking
5 MIN
Cooling
5 MIN
Servings
10
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Ingredients

White Chocolate and Coffee Mousse

Dark Chocolate and Coffee Liqueur Mousse

Preparation

White Chocolate and Coffee Mousse

  1. Line a 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.
  2. 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.
  3. 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.
  4. Gently fold in the sour cream and whipped cream. Spread the mousse into the pan and refrigerate for 1 hour.

Dark Chocolate and Coffee Liqueur mousse

  1. Meanwhile, in a bowl, allow the gelatin to bloom in the cold water for about 2 minutes. Heat in the microwave oven for a few seconds to completely dissolve the gelatin.
  2. In a double boiler, melt the chocolate with the coffee liqueur. Add the butter and the dissolved gelatin mixture and stir until the chocolate is melted. Remove the top part from the double boiler. Whisk in the egg yolks.
  3. Let cool for 2 minutes.
  4. Gently fold in the whipped cream. Pour into the pan, over the white chocolate mousse, and refrigerate for at least 4 hours. To serve, slice and serve with coffee custard sauce (see recipe).

Note

You don’t have espresso or drip coffee? Replace it with instant coffee. Use 22 ml (1 1/2 tablespoons) instant coffee dissolved in 60 ml (1/4 cup) of boiling water.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.