13 February 2010

Mocha Mousse

Are you cooking Valentine's dinner for your special someone and don't know what you are making for dessert? Look no further! This mocha mousse is to-die-for! Seriously! You can make it tomorrow morning and it will be perfectly chilled by the time you are ready for your Valentine's dessert. Haven't made mousse before? Don't be intimidated! It is one of the easiest things to whip up (literally)!


Mocha Mousse
Yield: 4 Servings

3 oz. Dark Chocolate, melted
1 oz. Shot of Espresso, at room temperature
2 Large Eggs, separated
1 tsp. Sugar

In a medium bowl, using a whisk, combine the chocolate and espresso. Using an electric mixer with the whisk attachment, whisk the egg whites, gradually adding the sugar until stiff peaks form. Beat the egg yolks into the chocolate mixture. Using a spatula, mix a third of the egg white mixture into the chocolate to lighten the base. Gently fold in the remaining egg whites. Carefully, evenly divide the mousse into 4 espresso cups, small ramekins, or martini glasses. Refrigerate at least 3 hours or overnight. I made some homemade whipped cream and topped each mocha mousse with a dollop. I also sprinkled a little espresso bean granules on top too!

3 comments:

  1. Oh, I was all set to make fondue, but this is really tempting....

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  2. Wish I would have seen this before I bought dessert at Byerly's today! Sounds yummy!

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  3. Oh wow!!! That looks fantastic!! Can't wait to make this one at home.

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