Combine espresso and sugar in small saucepan and cook over medium heat, stirring frequently, until sugar dissolves. Cook the mixture without stirring for another 5 minutes until it is thick and syrupy (220°F on a candy thermometer). While mixture is cooking, prepare the custard.
In medium bowl, beat the egg yolks and spices on medium speed until thick and a creamy light yellow. On low speed, beat in the hot syrup mixture until slightly thickened. Beat in the cognac (if using).
In small bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the espresso/custard mixture and spoon mousse into eight tall glasses. Freeze for at least 3 hours before serving. Serves 8.
illy Caffè Espresso Martini
1. Sugar the rim of a chilled martini glass with granulated sugar.
2. Fill a cocktail shaker with ice.
3. Add 1 ½ oz premium gin or vodka.
4. Add ½ oz coffee liqueur.
5. Add a single shot (1 oz.) of illy espresso.
6. Shake vigorously, strain into the martini glass and garnish with a long, curly lemon twist.
Spiced Chocolate Espresso for Two
1. Brew 2 double espressos (4 oz.) and add to a steaming pitcher.
2. Add 2 ounces heavy cream or half-and-half.
3. Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 2 teaspoons sugar.
4. Mix thoroughly and steam using the steaming wand of your espresso machine until hot and frothy.
5. Pour into 2 mugs, add 1 teaspoon of chocolate syrup to each mug and stir.
6. Top with whipped cream.
Espresso Sundae
Enjoy this dessert by a roaring fire on a cold winter's night
1. Add 2 scoops of premium vanilla ice cream to a chilled stemmed glass.
2. Brew a single shot of espresso.
3. Pour espresso over ice cream.
4. Garnish with whipped cream and chopped nuts as desired, and serve immediately.
Also delicious with premium coffee, Swiss almond or chocolate ice cream.
Chocolate Mousse with Espresso Sauce
serves 8
Ingredients:
For the chocolate mousse:
6 oz. dark chocolate
3 tablespoons butter
1/4 cup whipped cream
10 egg whites, beaten stiff
For the espresso sauce:
8 egg yolks
3 1/2 oz. sugar
4 oz. illy espresso beans
1 cup water
1 cup milk
1/2 teaspoon vanilla extract or 1/2 vanilla pod
To prepare the mousse:
Place 6 oz. of dark chocolate and 3 tablespoons of butter in a medium-size bowl
and place in a double boiler for about 5 minutes (the water should not boil). As
mixture melts, stir occasionally with a wooden spoon. Once melted, remove from heat
and add the whipped egg whites followed by the whipped cream, folding with a spatula.
Pour mousse into parfait glasses and chill.
To prepare the espresso sauce:
With a hand whisk, beat the egg yolks and sugar to a smooth cream. In the meantime,
heat the milk, water and vanilla, but do not boil. Pour 1/4 cup of the milk/water mixture
into the egg/sugar mixture and beat well. Slowly return this mixture to the pan with remaining water, milk and vanilla, stirring continuously over a low heat. When the liquid is thick enough to coat the back of a spoon, strain and add the espresso beans. Let cool, stirring from time to time. Strain again to remove the espresso beans before serving.
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