State Fair winning recipe: Chocolate Espresso Mousse with Pecan Brittle

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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 10:15 AM

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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