Chocolate Pate With Coffee Aspic

"Excellent Summer Dessert!"
 
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Ready In:
30mins
Ingredients:
13
Serves:
10
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ingredients

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directions

  • In a medium glass bowl sprinkle gelatine over cold water.
  • Let stand 1 minute.
  • Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
  • Lightly butter a 9x5 loaf pan.
  • Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
  • Smooth.
  • Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
  • For the Mousse:

  • In a medium saucepan sprinkle gelatine over the water.
  • Let stand for 1 minute.
  • Whisk in the yolks and sugar.
  • Blend well.
  • Stir in hot milk.
  • Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
  • Stir in melted chocolate and let cool.
  • Whip cream until stiff.
  • Fold cream into cooled chocolate mixture.
  • Spread mousse evenly over coffee aspic.
  • Cover and chill 3 hours.
  • Turn out onto a serving platter-remove paper (looks funny if you don't).
  • Garnish with curls either on your dessert or the serving platter.

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