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.
You'll need Zsweet Granulated Sweetener to pull of this masterpiece, so if you don't already have it in your pantry, go to our online store and stock up now!
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.