Sweet Recipe Collection from Hershey Resorts

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Chocolate Espresso Mousse with Crushed Cocoa Beans
Prepared by: 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