Jonski wrote:

> I have a recipe for chocolate mousse that calls for 1/4 cup of hot
> espresso. I don't have an espresso machine, but do have a percolator
> and a Bodum plunge pot.
>
> Any suggestions to get that rich creaminess of espresso by other
> methods?
>

The rich creaminess of espresso is lost in a chocolate mousse anyway. What
you want is concentrated coffee flavor. I keep strong instant coffee around
just for mocha mousses. I like Medallia D'Oro. Add enough to a 1/4 C of
hot water to make it very strong.

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