Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Chocolate Mousse
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- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 6 to 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 4 g
- Cholesterol
- 168 mg
- Sodium
- 23 mg
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 6 to 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 4 g
- Cholesterol
- 168 mg
- Sodium
- 23 mg
Ingredients
Directions
- In the top of a double boiler set over simmering water combine the chocolate and the espresso. Heat the mixture, stirring, until just melted. Remove the pan from the heat and whisk in the butter, a little at a time, until smooth.
- In a bowl with an electric mixer beat the yolks with 2/3 cup of the sugar until the mixture ribbons. Beat in the coffee-flavored liqueur. Set the bowl over a pan of gently simmering water and beat for 3-4 minutes, or until mixture is foamy and very hot to the touch. Beat over cold water for 3-4 minutes until mixture is cool and forms a ribbon. Mixture should have consistency of mayonnaise. Whisk yolk mixture into chocolate mixture.
- In a bowl with an electric mixer beat the cream with the remaining sugar until it is firm but not dry. Stir one-fourth of the whipped cream into the chocolate mixture and gently but thoroughly fold in the remaining whipped cream.
- Transfer the mousse to a serving bowl, serve immediately or chill it, covered, briefly. Serve with Creme Anglaise or whipped cream. Drink: Coffee
