Courtesy of Eric D. Aber, Chef/Owner Home Grown Cafe
- 18 oz. Whipping cream
- 0.5 oz. Cinnamon†
- 1.5 oz. Sugar
- 4 oz. Butter, clarified
- 8 Athens Phyllo Dough (14″ x 18″)
- 1 Egg, beaten†
- 0.5 oz. Gelatin, unflavored
- 16 oz. Chocolate
- 2 oz. Espresso powder
- 8 oz. Butter
- 0.5 oz. Vanilla
Chill 2 cups whipping cream in refrigerator. Freeze metal mixing bowl and mixer beaters in freezer for 20 minutes.
Mix cinnamon and sugar together. Brush a sheet of the phyllo dough with clarified butter then sprinkle with 1/3 of the sugar-cinnamon mixture. Repeat twice. Cut the layered phyllo into strips 3.5 inches x 9 inches. Wrap the phyllo strips around the outside of a 2 ¾-inch buttered metal ring mold or other suitable mold. Seal the seam with a small amount of beaten egg. Bake immediately in preheated 3501/4F oven for 5-10 minutes until golden brown. Remove phyllo from ring mold and set aside to cool.
Pour 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes.
In top of double boiler, combine chocolate, espresso powder and butter. Melt over barely simmering water, stirring constantly. When 90 percent of the chocolate has melted, stir in the cream and gelatin mixture. Cook for one minute more then remove from heat and let cool slightly.
In the chilled mixing bowl, beat cream and vanilla to medium peaks. Stir 1/3 of whipped cream into the chocolate mixture to lighten it. Fold in another 1/3 of whipped cream in two doses. Do not over work the mousse. Reserve the final 1/3 of whipped cream for garnish.
Using a pastry bag, pipe 3 ounces of mousse into the phyllo “cup” then chill for one hour. Top with whipped cream and cinnamon to look like a cappuccino at the time of service.
TIPS: Garnish ideas could include lemon peel, cinnamon sticks or chocolate straws.