Side Pannel
Chocolate Mousse
Ingredients List
- 1/2 c Sugar
- 1 c Cocoa; unsweetened
- 1/2 c Water
- 4 oz Chocolate, semi-sweet
- 4 Egg whites; room temp.
- Melted; cooled to room
- 1/4 ts Cream of tartar
- Temperature
- 2 c Cream, whipping; whipped
- 3 tb Espresso powder; instant
- To soft peaks
Directions
For Mousse: Heat sugar and water in heavy saucepan over
medium-low heat until sugar dissolves, stirring occasionally and brushing
down any crystals from sides of pan with brush dipped in cold water.
Increase heat and boil until mixture registers 240 F (soft ball stage) on a
candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.
Cover and refrigerate for 1 hour.
medium-low heat until sugar dissolves, stirring occasionally and brushing
down any crystals from sides of pan with brush dipped in cold water.
Increase heat and boil until mixture registers 240 F (soft ball stage) on a
candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.
Cover and refrigerate for 1 hour.
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