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Home Kamuela Tomato Salad With Beets

Chocolate Mousse Recipe

Ingredients

How to make it

  • 1) Whip the cream to form soft peaks. Refrigerate.
  • 2) Combine chocolate, butter, and espresso in double broiler and melt. Regular saucepan can be used, but be careful to not burn the mixture. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
  • 3) Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
  • 4) When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
  • 5) Spoon into individual serving cups, cover and refrigerate. Best if chilled for 6-8 hours.

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The Cook

jett San Francisco, CA

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