Think you have what it takes to make an elite-level dessert? We serve up the challenge with this sugar-free, 8 ingredient recipe of Turkish Coffee Chocolate Mousse with Whipped Cardamom-Rosewater Cream. It sounds daunting, but it really isn't.
Many thanks to Chef Azmin for disclosing what was once a super secret, sugar-free recipe. Enjoy!
Turkish Coffee Chocolate Mousse
- 12 egg yolks (6 oz.)
- 12 TBSP Zsweet Granulated Sweetener
- 6 cups heavy cream
- 2 TBSP Turkish coffee
- 16 oz. Lily's stevia sweetened 55% dark chocolate melted
- 3 TSP vanilla extract
Melt chocolate over a double boiler. In a medium sauce pan, take 2 1/4 cup heavy cream and Turkish coffee and bring to a simmer. Steep the mix for 2 minutes, then strain through a fine mesh strainer.
Return to a clean pan and whisk together egg yolk and 6 tablespoons of Zsweet. Cook until the mix coats the back of a spoon.
Remove from heat; whisk in melted chocolate and vanilla. Strain and chill the custard.
Mixer: whip remaining 3 3/4 cup of heavy cream with 6 tablespoons of Zsweet to stiff peaks. Fold in cooled custard 1/3 at a time. Place into serving dish cool 30-45 minutes in the fridge before serving.
Whipped Cardamom-Rosewater Cream
- 2 cups heavy cream
- 1/2 cup Zsweet granulated sweetener
- 2 TBSP green cardamom, crushed 1 TSP
- Vanilla extract
- 1/2 TSP rosewater
Combine all ingredients in a medium sauce pot and bring to a simmer. Remove pot from heat and steep cardamom for 5 minutes.
Strain and cool overnight in the refrigerator. Whip on medium speed until stiff peaks form.