Chocolate Mousse

This rich and creamy chocolate mousse is the perfect dessert for special occasions. Anyone can make it and it is guaranteed to impress.

PREP TIME: 15 minutes

COOK TIME: 20 minutes

CHILLING: 8-24 hours

Ingredients

MAKES 5-8 SERVINGS

1 cup cold heavy whipping cream

4.5 ounces bittersweet chocolate

2 tablespoons unsalted butter

2 tablespoons brewed espresso

3 large eggs, separated*

1 tablespoon sugar

Raspberries for garnish (optional)

Whipped creme for garnish (optional)

*this recipe uses raw eggs, if you are concerned about salmonella risks, use pasteurized eggs

Materials

Mixer (can use whisk, but it will take much longer)

Double boiler (can use bowl and pot of same size to create your own double boiler)

2 mixing bowls, one for heavy whipping cream, one for eggs

Instructions

1. Whip the heavy whipping cream until it forms soft peaks. Chill in refrigerator.

2. Melt the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water. Stir continuously until smooth. Remove the chocolate mixture from the heat and let cool until it is warm to the touch. Do not let the mixture get too cool.

3. Whip the egg whites until they are foamy and hold shape. Sprinkle in the sugar and whip until it forms stiff peaks.

4. While the chocolate is still warm, stir in the egg yolks.

5. Gently stir in one third of the whipped cream into the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.

6. Chill in refrigerator for 8-24 hours. You can use a piping bag to create a fancy texture or just scoop directly into serving dishes. Top with whipped cream, raspberries, or another fruit of your choice and serve!

Mousse Creme Chocolate







Eggs Espresso Raspberries


recipe from: Simply Recipes

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