Chocolate Mousse
Ingredients
Double Boiler
- 8 oz Bittersweet Dark Chocolate
- ¼ stick Unsalted Butter
- 1 tbsp Instant Espresso Powder
Stand Mixer
- 3 Egg Whites
- ¼ cup Sugar
- 1 pinch Salt
Whipped Cream
- 3 cups Heavy Cream
- ½ cup Powdered Sugar
- 1 tbsp Vanilla Extract
- 2 tbsp Kahlua Cordial
Instructions
Double Boiler
- In a double boiler place Bittersweet Dark Chocolate and Unsalted Butter.
- When chocolate is melted, stir in Instant Espresso Powder. Set aside to come to room temperature.
Stand Mixer
- In stand mixer beat Egg Whites, Sugar and Salt until stiff peaks are formed then set aside in refrigerator.
Whipped Cream
- Clean and chill mixing bowl then whip Heavy Cream, Powdered Sugar, Vanilla Extract and Kahlua Cordial until soft peaks are formed.
Combine
- Fold whipped egg whites into melted chocolate. When blended add whipped cream and gently blend to incorporate.
- Place in individual serving pieces or leave in large bowl for a larger crowd or other uses and refrigerate at least 4 hours or until thoroughly chilled and set.
