Chocolate Mousse
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 -6
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Course
Dessert
Chocolate Mousse
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4½ oz bittersweet chocolate chopped
- 2 tbsp butter diced, unsalted
- 2 tbsp espresso or very strong coffee
- 1 cup heavy cream very cold
- 3 egg separated, large
- 1 tbsp white sugar
Instructions
- Using a hand mixer, whip the heavy cream to soft peaks, then place it into the refrigerator immediately.
- Combine the chopped bittersweet chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
- Remove from the heat and let the chocolate mixture cool until it is just slightly warmer than body temperature. To test, dab a bit of chocolate on your bottom lip. It should feel warm but not hot. If it is too cool, the mixture will seize when the other ingredients are added.
- While the melted chocolate is cooling slightly, whip the egg whites in a medium bowl with the hand mixer until they are foamy and beginning to hold a shape.
- Sprinkle in the white sugar and beat until soft peaks form.
- When the chocolate has reached the proper temperature, stir in the yolks and mix well until shiny.
- Gently stir in about one-third of the whipped cream.
- Fold in half of the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
- Spoon or pipe the mousse into individual dishes or a large serving bowl. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
- Serve topped with whipped cream, chocolate shavings, and fresh raspberries. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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