This recipe is taken from the 1984 Milk Calendar. This is the Mocha Cream recipe.
- Prep: 20 min
- Cooking: 15 min
- Refrigeration: 8 h
- 1/4 cup (60 mL) sugar
- 2 tsp (10 mL) cornstarch
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 3 eggs separated
- 1 1/2 cups (375 mL) Milk
- 3/4 cup (180 mL) semi-sweet chocolate chips
- 2 tsp (10 mL) instant coffee granules
- 1 tsp (5 mL) vanilla extract
- 1 tbsp (15 mL) sugar
- 1/2 cup (125 mL) 35 % cream
- 1 tbsp (15 mL) coffee liqueur or rum (optional)
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In a heatproof bowl, combine sugar, cornstarch and gelatin; add egg yolks; beat until light. Reserve.
Heat milk; add chocolate chips and instant coffee; blend until smooth. Whisk flavoured milk into egg mixture; set bowl over a pan of hot water over medium heat for about 10 min, stirring until mixture is lightly thickened. Do not boil. Remove from heat; stir in vanilla extract.
Set in refrigerator for an hour until softly jelled, but not firm.
Beat egg whites until stiff, whisking in remaining sugar; fold into chilled mocha cream. Fold in stiffly beaten cream, then optional liqueur.
Pour into goblets; refrigerate overnight until set. Garnish with additional lightly sweetened whipped cream and shaved chocolate.
Variation: May be poured into a 6 cup (1.5 L) mold. Chill; unmold onto a chilled platter to serve.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 110 mg|
|Vitamin B12:||32 %|
|Vitamin D:||24 %|