Chocolate Pate With Coffee Aspic

• 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

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

unflavored gelatin, cold water, white sugar, black coffee, kahlua, mousse, unflavored gelatin, cold water, egg yolks, white sugar, hot milk, bittersweet chocolate, whipping cream, chocolate curls

Taken from www.food.com/recipe/chocolate-pate-with-coffee-aspic-95614 (may not work)