Chocolate Mousse

Everyone loves a good chocolate mousse. Well, there are some people that don’t like chocolate, but it’s a minority. This version is really indulgent, the small portions are perfect to satisfy your need for chocolate but not feel to heavy after eating it. It is a grown-up version, using dark sugar, only a small amount of sugar and a hint of coffee.

Chcoolate Mousse

Chocolate mousse (4 glasses/ramekins)
Adapted from “Leon – Ingredients & Recipes”

100 g chocolate (70% cocoa solids)
30 g butter
2 egg yolks
1 shot dark, strong espresso
2 egg whites
1.5 tbsp sugar

Melt the butter and chocolate.
Beat the egg yolks until nearly white and thick.
Gently stir the beaten yolks into the butter and chocolate, then stir in the coffee.
Beat the egg whites to soft peaks, then gradually add the sugar while whipping, keep whipping until the sugar has dissolved.
Add 1/3 of the egg white to the chocolate mixture and mix well. Add the next third, fold in. Then add the last third and fold in very carefully. Keep mixing until the white streaks have disappeared, but not longer than that, or you will loose all the air.
Put the mousse in glasses, cups or ramekins and place in the fridge for at least an hour before serving.

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