5 eggs, separated
2 T Espresso
2 T sugar
8 ounces dark chocolate, melted
3/4 cup heavy cream, cold
4 egg whites
1/4 cup sugar
- Beat the yolks with the espresso and vanilla sugar until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside
- Pour heavy cream into a chilled mixing bowl. Whip in an electric mixer fitted with the whip attachment to soft peaks. Set aside
- In a clean bowl, beat egg whites to a thick foam using electric mixer and add the sugar graduallly while still beating. Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes.
- Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible. Fold in the 3/4 cup of the whipped cream.
- Immediately spoon or pipe the mousse mixture into stemmed glasses, such as wine glasses, custard cups or souffle dishes.
- Chill the mousse for 3 hours before serving.
- Spoon or pipe a dollop of whipped cream on top of each mousse and top with a raspberry.
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