Basic Chocolate MousseAdd To My Recipes
4 eggs, separated
4 ounces Elite Bittersweet Chocolate, melted
2 teaspoons coffee, dissolved in 1 tablespoon water
1/2 cup sugar
Make the Mousse
Beat egg yolks with sugar until lemon colored. Add melted chocolate and coffee.
In a separate bowl, beat egg whites until stiff.
Combine the two mixtures.
Pour into individual serving plates or into a seven-inch round pan. Refrigerate and serve cold.
Note: This recipe provided with permission from kosher.com
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