CAFFE D’VITA
Mocha Cappuccino Crème Brûlée
6 egg yolks
1/4 cup plus 6 tablespoons sugar
1/2 cup Caffe D’Vita Cappuccino mix
3/4 cup hot water
1 1/2 cups whipping cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1. Preheat oven to 325°F.
2. Blend egg yolks and 1/4 cup sugar in a bowl. Mix Caffe D’Vita with the
hot water; stir into the egg yolks. Add cream, half-and-half and vanilla
extract, stirring until thoroughly combined.
3. Pour mixture into six 1/2-cup ramekins and place in a baking pan.
Add enough boiling water to the pan to reach halfway up the sides of the
ramekins. Bake for 40 minutes, or until custard is set. Remove the custards
from the pan. Let cool, then refrigerate until well chilled.
4. When ready to serve, preheat broiler. Sprinkle the top of each custard
with 1 tablespoon sugar. Place ramekins under a very hot broiler until the
sugar caramelizes. Serve immediately. Makes 6 servings.
Brands may vary by region; substitute a similar product.
LINDOR TRUFFLES
Chocolate Mousse
9 Dark Lindor Truffles GARNISH
5 Milk Lindor Truffles Lindor Truffles
3 large eggs, separated Whipped cream
1 tablespoon granulated sugar
1 1/4 cups whipping cream
2 tablespoons
confectioners’ sugar
1 teaspoon vanilla extract
1. Unwrap dark and milk truffles and melt in a double boiler over medium
heat. Remove from heat.
2. Whisk egg yolks in a bowl until foamy. Add a small amount of the
melted chocolate to the eggs and whisk in. Whisk in remaining chocolate.
3. In a bowl, beat egg whites and granulated sugar until stiff peaks form.
Fold into the chocolate/egg mixture.
4. Whip cream, confectioners’ sugar and vanilla until fluffy. Fold into the
chocolate mixture.
5. Pour mousse into serving dishes and chill for 8 hours or overnight.
Garnish each serving with a truffle and whipped cream, if desired.
Makes 6-8 servings.
Tip: For White Chocolate Mousse, replace Milk and Dark Lindor Truffles
with 14 White Lindor Truffles.
