Chocolate Mocha Mousse

22 Aug

I can’t find another chocolate mousse recipe as delicious and rich as this one. It has a wonderfully smooth, creamy consistency and a bold flavor that lingers on your palate. And it’s easy to scoop into balls for serving.

 

Chocolate Mocha Mousse

Ingredients: (serves eight)

1 pound semisweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

2 teaspoons instant coffee powder or crystals

1/3 cup water

2 large egg yolks

1/3 cup Kahlua

4 large egg whites, at room temperature

4 tablespoons sugar

1 cup heavy cream

 

Directions:

Melt the chocolate, butter, and coffee with the water in the top of a double boiler over simmering water. Stir occasionally. In a small bowl, mix the egg yolks and Kahlua. Remove the double boiler from heat. Gradually whisk the egg yolk mixture into the chocolate mixture: set aside and cool to room temperature.

Beat the egg whites in a large bowl of an electric mixer on low speed until foamy. Beat on high speed until soft peeks form. Beat in the sugar, one tablespoon at a time until firm -but still moist- peaks form. Spoon over chocolate, but do not mix in. Beat the heavy cream in the same mixing bowl, on low speed until the cream thickens. Beat on medium speed until soft peeks form. Fold chocolate and white into cream.

Pour into medium-size bowl or individual serving dishes. Cover with plastic wrap and refrigerate until firm, at least 4 hours. Mousse may be refrigerated overnight, if desired.

To form balls, dip ice cream scoop into hot water and scoop out mousse. Repeat for each ball.

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