spitskop (iou) and Toffee' d Mocha Chocolate Mousse (recipes)

spitskop (iou)

spitskop noun. S. Afr. L19.
[Afrikaans, from Dutch spits pointed + KOP.]
A sharp-pointed hill.

Toffee' d Mocha Chocolate Mousse (recipes)

Toffee' d Mocha Chocolate Mousse

Yield: Makes 2 servings

Ingredients:

1package (3 ounces) cream cheese, softened

1/3cup packed light brown sugar

4ounces mascarpone cheese

1teaspoon vanilla

1/4cup plus 1 tablespoon whipping cream, divided

1-1/2teaspoons instant espresso coffee, finely chopped

2tablespoons unsweetened cocoa powder

1bar (1.4 ounces) chocolate-covered English toffee, finely crushed

Preparation:

1.Blend cream cheese with sugar in medium bowl with fork until combined. Stir in mascarpone and vanilla.2.Beat 1/4 cup whipping cream with mixer at medium-high speed until stiff peaks form. Fold into cheese mixture, in 3 additions.3.Dissolve coffee in 1/2 teaspoon hot water. Divide cheese mixture in half; mix coffee into half of cheese mixture until blended. Set aside.4.Blend cocoa into remaining 1 tablespoon whipping cream. Add 2 tablespoons of remaining cheese mixture into chocolate paste to lighten, then stir chocolate paste into remaining cheese mixture until smooth. Reserve 1 tablespoon.5.Divide chocolate mixture between 2 custard cups and smooth; sprinkle each with half of candy. Add half of coffee mixture to each custard cup, and smooth tops.6.Place reserved chocolate mixture in small resealable bag. Cut small piece of one corner of bag. Pipe heart onto each mousse. Serve chilled or at room temperature.

Nutritional Information:

Serving Size:

Sodium

252 mg

Protein

10 g

Fiber

2 g

Carbohydrate

64 g

Cholesterol

108 mg

Saturated Fat

36 g

Total Fat

62 g

Calories from Fat

65 %

Calories

800

Dietary Exchange:

Fat

11.5

Starch

4

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