Summer has arrived on the mountain; temperatures are soaring, humidity is high, and my curly hair is unmanageable. I learned many years ago that when the humidity creeps above 60% many recipes (and my flat iron) need to be shelved until the cooler weather returns. The recipe below stands up to high humidity (better than my hair) and was light and fluffy.
This recipe makes a very subtle mousse that can be served as a desert on a hot summer evening, or put in between layers of your favorite grain free cake in place of buttercream frosting.
4 Tablespoons Strong Brewed Black Coffee
2 teaspoons of Unflavored Gelatin (I use Bernard Jensen or Great Lakes)
2 teaspoons of Vanilla, Chocolate or Coffee Extract (optional)
¼ Cup of Boiling Water
2 Cups of Heavy Cream
2 Tablespoons Coconut or Palm Sugar
1 Ounce Semisweet Chocolate, Chopped
½ Ounce Unsweetened Chocolate, Chopped
Combine the hot coffee with the gelatin in a bowl, add the boiling water and stir gently until the gelatin is completely dissolved.
Allow the coffee, gelatin, water mixture to cool until it is lukewarm stirring occasionally will speed up this process.
Using an electric hand mixer beat the heavy cream, optional extract, and coconut/palm sugar in a bowl until the cream is fluffy and holds a soft peak.
Pour the cooled coffee/gelatin mixture into the whipped cream and beat until the mousse begins to thicken/set (approximately 30 seconds to 1 minute).
Refrigerate for 1 hour to allow the mousse to fully set.
Melt the semisweet and unsweetened chocolate together.
Spoon the chilled mousse into serving dishes and drizzle the chocolate over the top.
Refrigerate for at least 30 minutes before serving.