MOCHA MOUSSE

Chef’s Line                         melting cake batter                             2#

Glenview Farms                  40% heavy cream                               1qt

                                            Dry instant espresso                           2T

                                            Water                                                   1T

Method: bring melting cake batter to room temperature. Mix the espresso and water together and then mix into the melting cake batter. Whip the cream to stiff peaks slowly fold the whipped cream into the melting cake batter 1/3 at a time, incorporating each 1/3 in fully before add the next. Fill serving glass with mousse and refrigerate for two hours or best over night. Serve with whip cream and chocolate shavings on top.

Yield: 13/ 5oz portions