Chocolate Mousse  Mousse  612 reads

Yield: 10 servings

1/2 cup Sugar
1/2 cup Water
4 Egg whites, room temp.
1/4 teaspoon Cream of tartar
2 cups Cream, whipping, whipped, to soft peaks
1 cup Cocoa, unsweetened
4 ounces Chocolate, semi-sweet, melted, cooled to room temperature
3 tablespoons Espresso powder, instant

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.
Rating 2.67/5
Rating: 2.7/5 (87 votes)
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