Espresso Chocolate Mousse Shooter
Spoon into indulgence with rich, velvety Chocolate Mousse Shooters that are as easy to make as they are to savor. Start by bringing Premium Custard Base Liquid and a touch of instant espresso powder to a gentle boil in a saucepan, whisking until smooth and fragrant. Let it simmer for just a minute or two, then pull it from the heat and stir in chocolate chips until they melt. Add a pinch of sea salt to deepen the flavor, then divide the mousse into petite shooter glasses. Chill for at least two hours until the texture is perfectly set. Just before serving, crown each with espresso beans for a final flourish that’s as pretty as it is decadent.
Ingredients
| 1/2 C |
Culinary Solutions Premium Custard Base Liquid, 12 32-oz Cartons (#03869)
|
|---|---|
|
Sweet Cream Soft Whip Cold Foam, 12 Ct, 1.19 Lb (#09229)
|
|
| 2 tsp. | Instant Espresso Powder |
| 1 C | Semi-sweet Chocolate Chips |
| Flaky Sea Salt | |
| Espresso Beans, For Garnish |
Directions
1 |
Boil Premium Custard Base Liquid and instant espresso powder in a saucepan on high heat while stirring. Simmer for 1-2 minutes. |
|---|---|
2 |
Remove from heat. Drop in chocolate, and mix until the chocolate is melted. Stir in the sea salt. |
3 |
Divide the mousse between 6-8 serving shooters. Refrigerate 2 hours, until set. |
4 |
Garnish with Soft Whip Cold Foam and 3 espresso beans |
6-8 Shooters