Chocolate Mousse
Ingredients
The mousse
-
4
large
eggs, separated
-
¼
cup
sugar, divided
-
4
ounces
bittersweet chocolate, finely chopped
-
2
ounces
milk chocolate, finely chopped
-
2
tablespoons
unsalted butter, cubed
-
1
teaspoon
coffee granules
-
1
teaspoon
vanilla extract
-
1 ½
cups
cold heavy whipping cream
Optional garnish
-
to taste
raspberries
-
to taste
homemade whipped cream
Instructions
- Separate the egg whites from the yolks and place them in two bowls.
- Whisk the egg yolks with half of the sugar until pale and foamy.
- Melt the chopped chocolate and butter in a microwave-safe bowl, stirring until smooth.
- Add coffee granules and vanilla extract to the melted chocolate and stir until combined.
- Beat the egg whites until soft peaks form, then gradually add the remaining sugar and continue beating until stiff peaks form.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the egg yolk mixture into the whipped cream until just combined.
- Fold the melted chocolate into the cream mixture, then gently fold in the beaten egg whites in two additions until no white lumps remain.
- Spoon the mousse into serving glasses or bowls and refrigerate for at least 4-5 hours, preferably overnight.
- Serve topped with whipped cream and raspberries if desired.
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
24g
Total carbohydrates
25g
Total protein
6g
Sodium
53mg
Cholesterol
147mg
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