Chocolate Mousse - cooking recipe

Ingredients
    1 pkg. gelatin (unflavored)
    1/4 c. brewed coffee
    3 sq. unsweetened chocolate
    2 oz. sweet chocolate
    5 eggs, separated
    3/4 c. sugar
    dash of salt
    1 Tbsp. cognac or rum
    1 tsp. pure vanilla
    1 1/4 c. heavy cream
Preparation
    Melt chocolate; remove and cool.
    Brew coffee and dissolve gelatin.
    Add rum and vanilla.
    Beat egg yolks with 1/2 cup of sugar until light and thick.
    Beat in chocolate and stir in coffee mixture.
    Beat egg whites until foamy and doubled in volume.
    Add remaining 1/4 cup of sugar slowly until mixture holds firm peaks. Beat about 1/4 of the meringue mixture into chocolate mixture. Fold in beaten cream and meringue until there are no more streaks. Chill 2 hours in freezer.

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