Chocolate Mousse

Mousse Chocolate

Ingredients

* 4 1 / 2 ounces bittersweet chocolate, finely chopped

* 2 tablespoons (1 ounce) unsalted butter, cubed

2 tablespoons espresso or strong coffee (decaffeinated espresso that is used from a local Starbucks)

* 1 cup cold heavy cream

* 3 large eggs, separated

* 1 tablespoon sugar

(Optional) Dog and extra whipped cream








Instructions

1 Whip cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, espresso and on top of double boiler for hot water but not boiling, stirring frequently until smooth. Remove from heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab of chocolate on the lower lip. You should feel warm. If it is too cold, the mixture adheres to the other ingredients are added.

3 When the chocolate has cooled slightly, whisk the egg whites in medium bowl until foamy and begin to take shape. Sprinkle with sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, add the yolks. Gently stir in about one third of the whipped cream. Fold half the egg whites until incorporated, then fold in remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the whipped cream into a bowl or individual dishes. If desired, the layer of raspberries and whipped cream. Refrigerate at least 8 hours. (The mousse can be refrigerated for up to one day.)

Serves 5-8, depending on the size of the portions.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake

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