Chocolate Pate With Coffee Aspic - cooking recipe

Ingredients

2 teaspoons unflavored gelatin
1 tablespoon cold water
2 tablespoons white sugar
1/2 cup very strong black coffee
2 tablespoons Kahlua
For the Mousse
2 1/2 teaspoons unflavored gelatin
1 tablespoon cold water
3 egg yolks
1/2 cup white sugar
1/2 cup hot milk
8 ounces good quality bittersweet chocolate, melted
1 1/2 cups whipping cream (35% milk fat)
For garnish
chocolate curls, optional

Preparation

In a medium glass bowl sprinkle gelatine over cold water.
Let stand 1 minute.
Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
Lightly butter a 9x5 loaf pan.
Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
Smooth.
Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
For the Mousse:
In a medium saucepan sprinkle gelatine over the water.
Let stand for 1 minute.
Whisk in the yolks and sugar.
Blend well.
Stir in hot milk.
Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
Stir in melted chocolate and let cool.
Whip cream until stiff.
Fold cream into cooled chocolate mixture.
Spread mousse evenly over coffee aspic.
Cover and chill 3 hours.
Turn out onto a serving platter-remove paper (looks funny if you don't).
Garnish with curls either on your dessert or the serving platter.