*  Exported from  MasterCook  *
 
                            MOCHA MADNESS PART 2
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         E  *****
   
   Continued:
   
   Scrape the chilled custard into an ice cream maker and
   freeze according to the
   manufacturer’s instructions. Pack the ice cream into a
   covered container and
   freeze for at least 2 or 3 hours, or overnight.
   
   Make the mocha chip ice cream:
   In a medium saucepan, combine the cream, half-and-half
   and espresso beans. Bring to a gentle boil, and remove
   from the heat. Place the cocoa powder in a
   small bowl. Add 2 to 3 tablespoons of the hot cream
   mixture to the cocoa and
   stir well until a smooth paste forms. Return the cocoa
   powder mixture to the
   saucepan and whisk until smooth. Cover and allow
   toinfuse for 30 minutes.
   
   In a medium bowl, using a wire whisk, stir the yolks,
   sugar and salt until blended.
   
   Strain the cream mixture through a fine-meshed
   strainer into a heavy medium saucepan. Bring to a
   gentle boil over medium heat. Remove the pan from the
   heat. Gradually whisk about1 cup of the hot cream
   mixture into the beaten egg
   yolks until blended. Return this mixture to the
   saucepan. Continue cooking over medium-low heat,
   stirring constantly with a wooden spoon, for 3 to 5
   minutes, until the custard has thickened slightly. Do
   not allow the custard to boil. It is done when you can
   run your finger down the back of the coated spoon and
   the path remains in the custard.
   
   Immediately remove the pan from the heat and strain
   the custard through a fine-meshed strainer into a
   stainless steel bowl. Place the bowl over a larger
   bowl of ice water and stir the custard for 5 to 10
   minutes, or until cool. Remove the bowl from the ice
   water and stir in the vanilla. Cover the surface of
   the custard with plastic wrap and refrigerate for 2
   hours, or until very cold.
   
   Scrape the chilled custard into an ice cream maker and
   freeze according to the
   manufacturer’s instructions. Just before the ice cream
   is ready, add the chocolate and process until evenly
   distributed throughout the ice cream. Pack
   the ice cream into a covered container and freeze for
   at least 2 or 3 hours,
   or overnight.
   
   Make the mocha sauce:
   
   Combine the chocolate and espresso powder in a medium
   bowl. In a small saucepan, combine the cream, sugar,
   and butter. Cook over medium-low heat, stirring with a
   wooden spoon, until the sugar has dissolved and the
   mixture comes to a gentle boil. Pour the cream mixture
   over the chocolate.  Let stand
   for 30 seconds to melt the chocolate.  (The sauce can
   be prepared up to 2 days
   ahead and kept refrigerated.  Rewarm in the top of a
   double boiler over hot,
   not simmering, water -- or in a microwave on MEDIUM
   [50%] power.  )  Put a small scoop of the chocolate
   ice cream in the bottom of each of the six parfait
   glasses, and top each one with a small scoop of the
   mocha chip ice cream. Drizzle some of the mocha sauce
   over each serving.
   
   Repeat the layering process with the remaining ice
   cream and sauce. Top each
   parfait with a dollop of whipped cream and a few
   chocolate-covered coffee beans. Sift cocoa powder over
   the top and serve immediately.
   
   ~ Judith Sutton
   
   Recipe By     :
  
 
 
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