Slow Cooker Chocolate Mocha Mousse |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Source: Make it Fast, Cook it Slow by Stephanie O'Dea, 2009 a dessert recipe in the crockpot and finshed in the blender! Ingredients:
2 cups heavy cream |
4 large egg yolks |
3 tablespoons sugar |
1 teaspoon vanilla extract |
1/3 cup cold, strong coffee |
2 cups semisweet chocolate chips |
to serve: whipped cream or berries (optional) |
Directions:
1. Use a 4-quart slow cooker.
2. Put the heavy cream, egg yolks, sugar, vanilla and coffee into your crock.
3. Mix until combined with a whisk.
4. You don't need to go crazy, just mix well.
5. Add the chocolate chips.
6. Cover and cook on HIGH for about 1 hour or on LOW for about 2 hours.
7. You are looking for little bubbles in the surface of the cream and melted chocolate.
8. VERY VERY VERY carefully, pour the mixture in to a blender. You'll get about 2 1/2 to 3 cups of liquid.
9. Blend on HIGH, until it 'grows' to about 5 to 6 cups and doesn't seem it will rise any higher.
10. Pour into serving dishes; I used wine glasses.
11. Chill for 2 hours in the refrigerator.
12. Cover with platic wrap to prevent skin formation on top
13. Top with whipped cream or berries or nothing at all.
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