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Thursday, 03 September 2009 17:27 |
Chocolate, coffee and finely whisked up cream and other stuff, I finally stir up this creamy chocolaty and fluffy mousse. Serve it cold with whipped cream and berries optionally. They taste just as great with none of them as well. Go ahead and enjoy making this delicious mousse.
Note if you have not made a mousse before or not worked with eggs, this could be a time consuming recipe, but surely brings out great results flawlessly.
Makes: 8 portions of 6 oz ramekins
Ingredients
- 160 grams / 6oz of chopped bittersweet dark chocolate
- 2 tablespoons of coffee liqueur or water
- 1 teaspoon of vanilla if using water
- 3 large egg yolks
- 3 large egg whites
- 2 tablespoons coffee
- 3 tablespoons of sugar
- 1/2 cup powdered sugar
- 1/4 teaspoon of cream of tartar
- 1/2 cup cold heavy cream
Method
Heat about 1 inch of water in a large skillet/ pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.
Combine in heat proof bowl or a sauce pan, the chocolate, water-vanilla or coffee liqueur. Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside.
Whisk together in another heat proof bowl, egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.
While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.
Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.
Gently fold in the mousse mixture into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.
Serve cold as it is or with whipped cream and berries.
You can also sprinkle the mousse with grated chocolate.
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