Chocolate Mousse, Perfected by Tour Leader Michele Boglioni
A delicious and easy to make Chocolate Mousse to help sweeten any day!
- 8 ounces dark chocolate
- 2 tablespoons of butter
- 2 tablespoons of strong freshly brewed coffee
- 5 eggs separated
- 2 tablespoons of sugar
- salt to taste.
Melt 8 ounces of dark chocolate in a double boiler with 2 tablespoons of butter, 2 tablespoons of coffee. (TIP: Don’t let the water boil or the chocolate will burn!)
Let the mixture cool and add 5 egg yolks one at a time beating them in individually (CAUTION: If the chocolate is too hot, the egg yolks will cook).
Keep stirring and add 3 tablespoons of sugar until the mixture is smooth and shiny – this might take you whisking and beating for a bit of time.
Beat 5 egg whites with a pinch of salt until they form peaks and then carefully fold into the chocolate mixture -without mixing too much.
Separate the mousse into individual dessert cups/dishes, cover with saran wrap and refrigerate for at least 3-6 hours. (TIP: Refrigerate for 8-12 hours for a fluffier mousse).
To spice it up, add cayenne pepper, cinnamon, or grated orange peel.
For a richer version, substitute 7 ounces of whipped cream for the egg whites.
Enjoy with whipped cream on top or on its own!