Chocolate and Espresso Mousse

Name: Chocolate and Espresso Mousse
Yield: 6 - 8 servings
Ingredients: 1/4 cup (60 mL) Milk; 2 tbsp (30 mL) espresso coffee or regular instant coffee; 4 oz (120 g) semisweet chocolate; 2 tbsp (30 mL) cocoa powder; 1/3 cup (80 mL) sugar; 2 tbsp (30 mL) liquid honey; 4 egg yolks; 4 egg whites; 1 cup (250 mL) 35 % cream

This is the Chocolate and Espresso Mousse recipe.

Prep: 10 min
Cooking: 2 min
Refrigeration: 3 h

Yields 6 - 8 servings

Ingredients

1/4 cup (60 mL) Milk
2 tbsp (30 mL) espresso coffee or regular instant coffee
4 oz (120 g) semisweet chocolate
2 tbsp (30 mL) cocoa powder
1/3 cup (80 mL) sugar
2 tbsp (30 mL) liquid honey
4 egg yolks
4 egg whites
1 cup (250 mL) 35 % cream

READY FOR REWARDS?

Preparation

In bowl, dissolve espresso coffee in milk. Set aside.

In double boiler, melt chocolate over low heat. Stir in coffee and milk mixture, cocoa powder, sugar and honey. Mix well until smooth. Remove from heat and whisk in egg yolks. Whisk well for 2 minutes.

In other bowl, beat egg whites until stiff but not dry. Stir into chocolate and coffee mixture. Mix well. Whip cream until stiff and fold into coffee mixture. Pour mousse into individual cups and refrigerate for 3 hours before serving. Garnish each cup with small cookie and top with whipped cream.

Note

: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.