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So, what's everyone making for dessert on St. Patrick's Day?
- Thread starter oli
- Start date
I'm considering Charlie's Irish Coffee Chocolate Mousse
Irish Coffee Chocolate Mousse
Recipe By: Alice Medrich
4 ounces bittersweet chocolate -- or semisweet, chopped into small pieces
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 teaspoons Irish whiskey -- (3 to 4)
2 eggs
2 tablespoons sugar -- plus
4 teaspoons sugar
1/2 teaspoon vanilla extract
Equipment
Instant-read thermometer
6 ramekins or dessert cups -- (6 to smileys/bigeyes.gif
To make the mousse, place the chocolate, 1/3 cup of cream, and 1/4 teaspoon of the espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whisky, and set aside.
In a heatproof medium bowl, whisk the eggs with 1 tablespoon water and 2 tablespoons of the sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent them from scrambling) over not-even-simmering water until they register 160 degrees F. on an instant-read thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3 to 4 minutes. Fold one quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among the ramekins. Chill at least 1 hour, or until set, before serving.
In a chilled bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 teaspoons sugar, and the remaining 1-1/4 teaspoons espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving. Serves 6
Irish Coffee Chocolate Mousse
Recipe By: Alice Medrich
4 ounces bittersweet chocolate -- or semisweet, chopped into small pieces
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 teaspoons Irish whiskey -- (3 to 4)
2 eggs
2 tablespoons sugar -- plus
4 teaspoons sugar
1/2 teaspoon vanilla extract
Equipment
Instant-read thermometer
6 ramekins or dessert cups -- (6 to smileys/bigeyes.gif
To make the mousse, place the chocolate, 1/3 cup of cream, and 1/4 teaspoon of the espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whisky, and set aside.
In a heatproof medium bowl, whisk the eggs with 1 tablespoon water and 2 tablespoons of the sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent them from scrambling) over not-even-simmering water until they register 160 degrees F. on an instant-read thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3 to 4 minutes. Fold one quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among the ramekins. Chill at least 1 hour, or until set, before serving.
In a chilled bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 teaspoons sugar, and the remaining 1-1/4 teaspoons espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving. Serves 6
or his Irish Coffee Ice Cream
Irish Coffee Ice Cream
Recipe By: David Lebovitz
Yield: about 1 quart.
Summary: Coffee addicts, get your caffeine fix from this coffee-bean infused ice cream, which uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. Yields about 1 quart.
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
1-1/2 cups coarsely crushed medium-roast coffee beans (seal the beans in a large zip-top bag and crush with a rolling pin or meat mallet)
5 large egg yolks
3 to 4 Tbs. Bailey's Irish Cream
1. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
2. Stir in the crushed coffee beans. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
3. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
4. Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the coffee beans in the strainer with the spatula to extract as much flavor as possible.
6. Cool the custard to below 70°F by stirring it over the ice bath. Stir the Baileys into the cooled custard.
7. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Irish Coffee Ice Cream
Recipe By: David Lebovitz
Yield: about 1 quart.
Summary: Coffee addicts, get your caffeine fix from this coffee-bean infused ice cream, which uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. Yields about 1 quart.
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
1-1/2 cups coarsely crushed medium-roast coffee beans (seal the beans in a large zip-top bag and crush with a rolling pin or meat mallet)
5 large egg yolks
3 to 4 Tbs. Bailey's Irish Cream
1. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
2. Stir in the crushed coffee beans. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
3. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
4. Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the coffee beans in the strainer with the spatula to extract as much flavor as possible.
6. Cool the custard to below 70°F by stirring it over the ice bath. Stir the Baileys into the cooled custard.
7. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.