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| Name: | Mocha Mousse | Contributor: | Lee Hart |
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| Description: | Part of Death By Chocolate, stands just fine on its own | Posted: | 1999-10-24 |
| Key words: | chocolate, coffee | Category: | Desserts |
| ID: | 375 | Updated: | 2005-11-28 13:09:35 |
| Ingredients: | 14 oz semisweet chocolate, broken into 1/2 oz pieces
4 oz unsweetened chocolate, broken into 1/2 oz pieces 1/2 c water 4 Tbsp instant coffee 2 Tbsp cocoa, sifted 5 egg whites 2 Tbsp granulated sugar 3/4 c heavy cream |
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| Preparation: | Heat 1 inch of water in the bottom half of the double boiler over medium-high heat. Place semisweet chocolate, unsweetened chocolate, the water, instant coffee and cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding sugar. Whisk until stiff, about 30 seconds. Whip heavy cream in a well-chilled stainless steel bowl until stiff. Fold 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature. |
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