Chocolate Pate With Coffee Aspic

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“Excellent Summer Dessert!”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium glass bowl sprinkle gelatine over cold water.
  2. Let stand 1 minute.
  3. Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
  4. Lightly butter a 9x5 loaf pan.
  5. Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
  6. Smooth.
  7. Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
  8. For the Mousse:
  9. In a medium saucepan sprinkle gelatine over the water.
  10. Let stand for 1 minute.
  11. Whisk in the yolks and sugar.
  12. Blend well.
  13. Stir in hot milk.
  14. Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
  15. Stir in melted chocolate and let cool.
  16. Whip cream until stiff.
  17. Fold cream into cooled chocolate mixture.
  18. Spread mousse evenly over coffee aspic.
  19. Cover and chill 3 hours.
  20. Turn out onto a serving platter-remove paper (looks funny if you don't).
  21. Garnish with curls either on your dessert or the serving platter.

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