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Inn & Spa at Cedar Falls
Logan, Ohio
Specialty Recipe
Frozen Chocolate Coconut Mousse
with Caramel Sauce
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Inn at Cedar
Falls on VirtualCities.com
Inn at
Cedar Falls Website
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Inn & Spa at Cedar Falls
21190 St. Rt. 374
Logan, OH 43138
(740) 385-7489
Toll Free:
(800) 653-2557
Fax: (740) 385-0820
Email
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This is one of my favorites of all the Inn's desserts. Best
of all, it can be prepared a day in advance of serving.
- Ingredients
- Frozen Chocolate Coconut Mousse
- 3 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 cup sweetened shredded coconut
- 4 extra-large egg yolks
- 1 cup chilled heavy cream
- 8 extra-large egg whites, room temperature
- Caramel Sauce
- 1-1/4 cups sugar
- 1/4 cup water
- 1 cup heavy cream
- 1/2 cup butter, cut into pieces
- 1 teaspoon vanilla extract
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Mousse: Melt chocolate chips in heavy medium saucepan
over very low heat, stirring until smooth. Add 1 cup heavy cream
and coconut and stir until smooth. Pour in a large bowl and cool
to room temperature. Whisk egg yolks into chocolate mixture. Using
mixer, whip 1 cup chilled cream in medium bowl until soft peaks
form. Fold into chocolate mixture. Beat egg whites until stiff,
not dry. Gently fold into chocolate mixture. Pour mixture into a
10-inch diameter springform pan with 2-inch sides. Cover and
freeze at least 6 hours. Can be made two days ahead of planned
serving.
Caramel Sauce: Cook sugar and water in medium saucepan
over low heat, stirring until sugar dissolves. Increase heat and
boil without stirring until syrup turns a caramel color.
Add cream (mixture will bubble vigorously) and stir until smooth.
Remove from heat. Add butter and vanilla and stir until smooth.
Caramel sauce can be prepared one day ahead. Cover sauce and
refrigerate. Rewarm over low heat, stirring. Place mousse in
refrigerator 30 minutes before serving to soften slightly. Run
small sharp knife around cake pan sides to loosen. Release pan
sides. Cut mousse in wedges. Ladle warm caramel sauce onto plates.
Place mousse wedges on top of sauce. Garnish with coconut and
whipped cream.
Serves: 10 to 12
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