Chocolate Mousse

1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet, melted, cooled to room temperature
3 tb Espresso powder, instant

For Mousse:

Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes

Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.

Chocolate Mousse printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.