White Chocolate and Coffee Mousse

Total Time:
1 hr 30 min
1 hr 30 min

16 (4-ounce) servings

  • 12 ounces white chocolate, chopped
  • *8 egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 -ounce gelatin sheets
  • Creme de Cacao or other chocolate flavored liqueur to dissolve the gelatin
  • 3 ounces liquid coffee
  • 8 egg whites*
  • 1 pint heavy cream
  • Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.

  • Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.

  • In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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