This quintessentially French desert is light, creamy, and full of chocolate. The espresso highlights the chocolate perfectly, and a garnish of unsweetened whipped cream cuts through the sweetness of the mousse. Mousse is also easy to portion beautifully: place the finished mousse into a large plastic bag, cut the end off one of the bag tips and viola! You can pipe your mousse into your serving dishes.
- 6 oz. semi sweet chocolate
- 4 large eggs, separated
- 2 tsp vanilla [or vanilla extract]
- ¼ tsp salt
- 2 tbsp espresso
- ¾ cup heavy cream, whipped
- 1 ½ tsp of sugar
Combine chocolate, salt, and coffee in top of double boiler. Stir until melted. In a separate bowl beat your separated egg yolks until very light [they should form stiff beaks]. Gradually beat the chocolate mixture into your egg yolks. Stir in vanilla. Cool to room temperature. Beat the egg whites until stiff but not dry. Fold into chocolate mixture. Whip the cream and sugar together and fold half of it into the mousse. Use the other half for garnish, or store in an airtight container for use later. [Makes 4 servings]
Every donation helps us feed our SOS children across the globe! Join our cause!