Cooking with Ruthie logoChoffy Mousse

 

2 1/2 tsp granulated gelatin
3 Tbsp cold water
1/4 C IC Dark Choffy, strongly brewed
3/4 C heavy whipping cream, divided
1/2 C semi sweet chocolate chips, melted
1/2 C fat free greek yogurt

 

Choffy Cream:
2 Tbsp IC Dark Choffy, strongly brewed and cooled
1/4 C heavy whipping cream
4 Tbsp powdered sugar

 

  • Place water with gelatin slowly and evenly sprinkled over top in a large mixing bowl.
  • Set aside for 5 minutes.
  • Meanwhile, using a small mixing bowl and hand mixer; beat 1/2 C whipping cream to stiff peak.
  • Combine remaining 1/4 C un-whipped cream and 1/4 C brewed IC Dark Choffy; making sure it remains warm.
  • Melt chocolate chips (I used the microwave) and whisk into gelatin for 1-2 minutes until fairly smooth.
  • Whisk Choffy/cream mixture into chocolate; whisk until smooth.
  • Gently fold in whipped cream by hand until combined.
  • Refrigerate for 30 minutes to set.
  • Remove and whisk smooth.
Choffy Cream:
  • Using a small mixing bowl and hand mixer; beat 1/4 C whipping cream to stiff peak.
  • Slowly add 2 Tbsp powdered sugar, then 1 Tbsp Choffy; mix until smooth.
  • Repeat with remaining.
  • Layer in a small glass Choffy Mousse and Choffy Cream alternating.
  • Garnish with Candied Choffy.
Keep refrigerated until ready to serve.
Makes 4 small servings