Cocoa Cappuccino Mousse Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (14oz) sweetened condensed milk
1/3 cup: Cocoa,
3 tbsp: Butter or margarine,
2 tsp: Instant coffee or espresso, dissolved in
2 tsp: Hot water,
2 cup: , (1 pint) cold whipping cream
Directions:
From:"Hersheys Best Loved Recipes"
Combine sweetened condensed milk, cocoa, butter & coffee in medium
saucepan. Cook over low heat, stirring constantly until butter melts & it
is smooth. Remove from heat & cool. Beat whipping cream until stiff.
Gradually fold chocolate mixture into whipped cream. Spoon into dessert
dishes & refrigerate about 2 hrs until set. Garnish as desired (more
whipped cream and/or lightly sprinkle cocoa on top.
Posted to JEWISH-FOOD digest by "leah perez" on Aug
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Combine sweetened condensed milk, cocoa, butter & coffee in medium
saucepan. Cook over low heat, stirring constantly until butter melts & it
is smooth. Remove from heat & cool. Beat whipping cream until stiff.
Gradually fold chocolate mixture into whipped cream. Spoon into dessert
dishes & refrigerate about 2 hrs until set. Garnish as desired (more
whipped cream and/or lightly sprinkle cocoa on top.
Posted to JEWISH-FOOD digest by "leah perez"
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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