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Chocolate Mousse

An image of a dessert setting featuring individual glass cups of chocolate mousse with whipped cream on top, each garnished with a mint leaf and espresso beans. A silver espresso maker, a white teapot, and a bottle of Grand Marnier are in the background, on a table with a white floral-patterned tablecloth. Each cup is on a small plate with a spoon beside it, under soft, warm lighting.

8 servings

Ingredients

  • 1½ cups chocolate chips
  • ½ cup prepared espresso coffee
  • ½ cup Grand Marnier
  • 4 egg yolks
  • 2 cups heavy cream
  • ¼ cup sugar
  • 8 egg whites
  • Pinch of salt
  • ½ teaspoon vanilla

Instructions

  1. Melt chocolate chips in a heavy saucepan over very low heat, stirring.
  2. Add espresso coffee. Stir in liqueur. Cool to room temperature.
  3. Add egg yolks one at a time, beating thoroughly after each addition until thickened.
  4. Whip 1 cup of cream until stiff. Gradually beat in sugar, beating until stiff. Beat egg yolks with salt until stiff. Gently beat egg whites into cream.
  5. Fold egg whites into cream.
  6. Stir about ⅓ of cream and egg mixture thoroughly into chocolate mixture. Then scrape remaining cream and egg mixture over lightened chocolate base and fold together gently.
  7. Pour into individual dessert cups or serving bowl. Chill in refrigerator for 2 hours.
  8. Serve with other cup of whipped cream, whipped.

Source

This recipe is from the kitchen of Pat Stansell.

Published