Recipe | "Homemade Chocolate Mousse" by Sue Ready

"It is rich, decadent and an oh, so good dessert. It’s a stunning finish to a holiday meal. Serve the mousse in small demitasse cups. This recipe makes 5-6 small servings. Enjoy!" - Sue Ready

  • 1/2 cup chilled heavy cream
  • 4 large egg yolks at room temperature
  • 1/4 cup strong coffee or espresso at room temperature
  • dash of salt
  • 3 tsp. sugar
  • 8 oz. of semi-sweet chocolate chopped or bittersweet chocolate (61-72% cacao)
  • 3 large egg whites
  • 1/8 tsp. creme of tartar 
  • 2 TB. Kahlua or Amaretto
  1. Beat 1/2 cup whipped cream and refrigerate.
  2. Combine egg yolks, coffee or espresso, salt and 2 tsp. sugar in a metal bowl.
  3. Whisk to mix well. Set bowl in a larger pan of simmering water on the stove.
  4. Whisk constantly until mixture is lighter in color and has doubled in volume about 8 minutes.
  5. Remove bowl from water and stir in chopped chocolate pieces. Whisk till blended. 
  6. Add in Kahlua or Amaretto, blend well and cool to room temperature.
  7. Beat egg whites in another bowl with creme of tartar and 1 tsp. sugar until firm peaks form.
  8. Fold egg whites into whipped cream and then into the chocolate mixture. 
  9. Top with crushed almonds or toasted coconut
  10. Refrigerate til serving.

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