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State Fair winning recipe: Chocolate Espresso Mousse with Pecan Brittle

by Greg Buerger of Peoria, 1st Place, 2012 Arizona State Fair

GMAZ interviews by Kaley O'Kelley and Javier Soto

Posted on November 2, 2012 at 5:15 PM

Ghirardelli Chocolate Championship

Chocolate Espresso Mousse with Pecan Brittle
Mousse:
12 ounces Ghirardelli Semi-Sweet Chocolate Chips
1 teaspoon instant espresso coffee powder
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup caramel sauce

Brittle:
2 ounces pecan brittle, finely chopped

Garnish:
Whipped cream
Chocolate covered coffee beans

Directions:
Melt Ghirardelli semi-sweet chocolate chips with espresso powder and 2 tablespoons heavy cream in a double boiler. Cool to room temperature. Whip remaining heavy cream with sugar until stiff peaks form. Fold chocolate into whipped cream. Place 1 teaspoon of caramel sauce into bottom of each serving glass. Pipe mousse over caramel. Add 1 teaspoon finely chopped pecan brittle. Pipe additional mousse over brittle. Add 1 teaspoon finely chopped pecan brittle to top. Garnish with whipped cream, brittle and coffee bean, if desired. Makes 6 to 8 servings.
 

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