Chocolate Espresso Mousse with Crushed Cocoa Beans The Hotel Hershey Culinary Team, from The Hotel Hershey Ingredients: 3 cups Scharffen Berger 70 percent Cacao Bittersweet Couverture, chopped 1 cup butter 1 cup espresso 4 egg yolks 3 tablespoons sugar 2 cups heavy cream 1/2 cup chocolate-covered cocoa beans, crushed

Directions:
Mix all ingredients except cocoa beans until of mousse consistency. Pipe mousse into 1 1/2-inch-by-1 1/2-inch metal ring or PVC pipe ring with liner. Sprinkle with crushed cocoa beans. Freeze.

Yield: 25 servings

Notes: Serve with Chocolate Financier Layered with Vanilla Mascarpone Cream and Chocolate Malted Ice Cream to create the "Chocolate Trio."