Who doesn't like chocolate mousse? Surely, even the fussiest of eaters couldn't resist a teeny bowl of this rich, silky, light but satisfying treat. Serve it with whipped cream and a doll-size coffee spoon to make it last longer.
Chocolate Mousse
from Food Network CA
Makes 4 dainty, but decadent, portions
125g dark chocolate
4 egg whites
2 tablespoons sugar
2 egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cooled brewed coffee
Melt the chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
Beat the yolks with the vanilla and coffee in a bowl.
Whisk the chocolate into the yolks. Fold in a spoonful of the whites into the chocolate mixture. Pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into 4 small ramekins. Wrap well with plastic, and refrigerate at least a few hours.
Serve garnished with whipped cream.
Makes 4 dainty, but decadent, portions
125g dark chocolate
4 egg whites
2 tablespoons sugar
2 egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cooled brewed coffee
Melt the chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
Beat the yolks with the vanilla and coffee in a bowl.
Whisk the chocolate into the yolks. Fold in a spoonful of the whites into the chocolate mixture. Pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into 4 small ramekins. Wrap well with plastic, and refrigerate at least a few hours.
Serve garnished with whipped cream.
No comments:
Post a Comment