Mocha Tortoni Mousse
Contributed by: News Canada
(NC) - This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.
Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood
Active prep time 15 minutes.
- 2 large egg whites
- 2 tbsp (30 mL) instant coffee
- pinch salt
- 1/4 cup (50 mL) sugar
- 2 cups (500 mL) whipping cream
- 2 tsp (10 mL) vanilla
- 1/2 cup (125 mL) sugar
- 1/4 cup (50 mL) slivered almonds, toasted and cooled plus
- extra for garnish
- 2 oz (60 g) bittersweet chocolate, grated
In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
Garnish with remaining slivered almonds and grated chocolate.
I love this recipe because it's quick, delicious and impressive and can be frozen for weeks!
Serve in a straight sided glass bowl or trifle bowl or individual 'dessert nappe' bowls.
Roast in a single layer on a cookie sheet at 350 F (180 C) for about 10 minutes. Allow them to get light brown, remove and cool.
Serving Size: Makes 8 - 10 Servings
Nutritional Information: Per Serving: Calories: 208 kcals, Fiber 0.4 g, Total Fat: 18 g, Cholesterol: 53, Saturated Fat: 10.5 g, Sodium: 43 mg, Monounsaturated Fat: 5.2 g, Calcium: 44 mg, Polyunsaturated Fat: 0.8 g, Magnesium: 13 mg, Protein: 3 g, Potassium: 132 mg, Carbohydrates: 10 g, Vitamin E: 1.1 mg*, * Total alpha tocopherol equivalents