THERE’S COFFEE IN THAT NEBULA! Captain Janeway’s Dark Chocolate-Coffee and Strawberry Mousse

Anyone who knows me knows how much I love Star Trek. And since I also love strong women characters, it’s no surprise that I’m a huge fan of Captain Kathryn Janeway. Although she was afflicted by the A Strong Woman Cannot Cook trope (seriously, having a woman burn a pot roast in a replicator is so much more insulting to her strong-woman-ness than her being able to whip up a soufflé), she remains to this day one of my most admired fictional characters.

She was smart, witty, and compassionate, and treated all life forms, even holographic ones, with respect. She was feminine but hard as nails, and even though I shipped her and Chakotay, she always put her duty first. She was merciful, but she also pulled the trigger when she had to and stoically accepted the consequences (remember Tuvix?)  Yes, she made mistakes, but she also totally kicked the Borg’s ass in a way that put Picard to shame (and I LOVE Picard).

So in honor of Kick-ass Women in Fiction Month, I made a Janeway-inspired dessert in her honor, combining a few of her favorite flavors – coffee, strawberries, and cream — into a Command Inspection-ready mousse – no risk of burning.

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THERE'S COFFEE IN THAT NEBULA! Captain Janeway's Dark Chocolate-Coffee and Strawberry Mousse
An easy to make dessert that's worth getting stuck in the Delta Quadrant for!
Cook Time 30 minutes
Passive Time 2 hours
Servings
Ingredients
Dark Chocolate-Coffee Mousse
Strawberry Cream Mousse
Cook Time 30 minutes
Passive Time 2 hours
Servings
Ingredients
Dark Chocolate-Coffee Mousse
Strawberry Cream Mousse
Instructions
Dark Chocolate-Coffee Mousse
  1. Place chocolate in a large bowl over a bain marie or in a double boiler. Bring to a low simmer and stir chocolate until melted. Remove from heat and let stand.
  1. Add the instant coffee to the cream and beat until it forms soft peaks. Set aside, keeping at room temperature.
  2. With a mixer, whip the egg whites to soft peaks. Add the sugar gradually while whipping until firm.
  3. Remove the chocolate from the bain marie and whisk in the egg whites. When the whites are almost incorporated, fold in the whipped cream.
  4. Add gel color a bit at a time until desired color is reached.
  5. Cover the mousse and refrigerate for until set, approximately 1-1 1/2 hours.
Strawberry Cream Mousse
  1. Puree the strawberries, lemon, and sugar in a blender.
  2. In a large bowl, whip the cream to soft peaks.
  3. In a smaller bowl, whip the egg whites also until soft peaks form.
  4. Fold the strawberry purée into the cream until well combined. Fold the egg whites into the strawberry cream until combined.
  5. Add gel color a bit at a time until desired color is reached.
  6. Cover the mousse and refrigerate for until set, approximately 1-1 1/2 hours.
To serve
  1. Split the dark chocolate-coffee mousse equally between 8 small jars. Top with equal amounts of strawberry mousse and sprinkle with gold decorations. Chill until serving.
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