Mocha Coffee Jelly Recipe

Prepare the coffee jelly: Dissolve coffee in hot water. Add sugar and gelatin. Cook over medium heat until boiling. Pour into a 9-inch square pan. Cool then chill until set. Cut into cubes.

Prepare the mousse: Dissolve coffee in the hot water. Set aside.

Melt chocolate in a double boiler. Remove from heat and add butter and half of the coffee mixture. Blend well. Cool.

In a saucepan, whisk egg yolks with sugar and remaining coffee mixture. Cook over low heat for about 1 to 2 minutes, stirring constantly. Remove from heat and add coffee extract.

Blend in the melted chocolate. Fold in the whipped cream.

To assemble: Put cubed coffee jelly in dessert cups or glasses. Top with mocha mousse. Chill until set. Before serving, top with more whipped cream and chocolate shavings or cocoa powder.

TIP: To shorten prep time you can pour the coffee jelly mixture into the serving glasses and let it set there. Top with mousse and whipped cream.