Chocolate Mousse

6 Feb

This Chocolate Mousse is rich in flavour and light in texture, it only has a few ingredients, and you probably have them all on hand! Ready, set, go!

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(put any dessert or appetizer in a martini glass and it looks 1,000 times more chic)

Chocolate Mousse with Fresh Whipped

serves 8. 

3/4 c. semi sweet chocolate chips
2 tablespoons (1 ounce) unsalted butter, diced

2 tablespoons espresso or very strong coffee or vanilla

1 cup cold heavy cream

3 large eggs, separated

2 tablespoons sugar

(Optional) extra whipped cream (if you want whipped cream, whip 1 cup heavy cream to soft peaks, then add 1/3 c sugar and whip to stiff peaks)
Whip 1 cup cream to soft peaks, then refrigerate.

Combine chocolate, butter, and espresso in a microwave-safe bowl, microwave 40 seconds on med. power, stir, repeat until the chocolate is just slightly warmer than room temperature.

While chocolate is cooling, whip the egg whites in a medium bowl until they are foamy and beginning to hold shape.

Sprinkle in the sugar and beat until soft peaks form.

Stir the yolks into the chocolate mixture. Gently stir in half of the whipped cream. Fold in half the whites just until incorporated, fold in the rest of the whites followed by the rest of the whipped cream.

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5 Responses to “Chocolate Mousse”

  1. canlı tv May 13, 2008 at 11:39 pm #

    Nice blogs
    Thank you

  2. Big Spoon Bakery March 6, 2009 at 10:10 am #

    Yum!

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