December 11, 2011
1 Tbsp instant coffee dissolved in ½ cup hot water
1 Tbsp cornstarch dissolved in 1 Tbsp cold water
½ cup confectioner’s sugar, divided
3 egg yolks
2½ Tbsp chocolate liqueur
16 oz. dessert whip or dairy whipping cream
1. In a saucepan over low heat, stir the coffee mixture and dissolved cornstarch together until hot, but not boiling. Place ¼ cup confectioner’s sugar and 3 yolks in a separate bowl and whisk until sugar is dissolved. Add chocolate liqueur.
2. Pour egg mixture into coffee mixture slowly, constantly stirring (preferably with a whisk) while you are pouring so that the eggs won’t cook. Make sure all ingredients are combined. Let it sit on the heat for about 3 more minutes, stirring constantly so that the mixture doesn’t harden. If lumps appear, pour through a strainer or sieve while smoothing out the lumps with the back of a spoon.
3. Meanwhile, beat the dessert whip with the remaining ¼ cup confectioner’s sugar until stiff. Gently fold the coffee mixture into the whipped mixture. Refrigerate until ready to serve. Can be made up to 36 hours ahead.
NOTE For a cappuccino ice cream with a strong flavor, use only 8 oz. dessert whip (1 small container) and freeze the mousse. Scoop and serve.