Quick & Easy Chocolate Mousse

 

Chocolate Mousse

 

To Serve 4

 

2 Cups Kendall Farms Crème Fraiche

4 Tablespoons confectioner's sugar

2 Tablespoons instant coffee

1 Tablespoon hot water

4 Ounces unsweetened chocolate

1. Dissolve the instant coffee in the hot water
2. Place the chocolate and coffee solution in a saucepan and melt the chocolate on
    low heat (stir frequently).
3. Whip the cold Kendall Farms Crème Fraiche, adding sugar, 1 Tablespoon at a time, to
    taste.  Whip until stiff. Taste for sweetness.
4. Add a few Tablespoons of the Kendall Farms Crème Fraiche to the chocolate to
    equalize their temperatures.
5. Add the chocolate to the Kendall Farms Crème Fraiche.
6. Whip to blend in the chocolate.
7. Refrigerate at least 1 hour before serving.

Tips for the "I never went to culinary school" home cook....
Step 2. - this is where I learned that chocolate is an emulsion - as my first post states.  You need to add the chocolate and coffee solution to the saucepan at the same time. If the chocolate melts - and then you add water (ie., coffee solution) it will break.  It ends up looking like a chalky mess - but not to worry; add the Kendall Farms Crème Fraiche to it - and it brings it back to it's original beautiful silky melted state.  See - this is why those of us who aren't classically trained chefs NEED Kendall Farms Crème Fraiche.

Additional Note: While the coffee adds, what I think is a necessary, depth of flavor to the mousse; feel free to experiment and omit it or use decaf if you are concerned about caffeine.