|Name:||Mocha Mousse||Contributor:||Lee Hart|
|Description:||Part of Death By Chocolate, stands just fine on its own||Posted:||1999-10-24|
|Key words:||chocolate, coffee||Category:||Desserts|
|Ingredients:||14 oz semisweet chocolate, broken into 1/2 oz pieces
4 oz unsweetened chocolate, broken into 1/2 oz pieces
1/2 c water
4 Tbsp instant coffee
2 Tbsp cocoa, sifted
5 egg whites
2 Tbsp granulated sugar
3/4 c heavy cream
|Preparation:||Heat 1 inch of water in the bottom half of the double boiler over medium-high heat. Place semisweet chocolate, unsweetened chocolate, the water, instant coffee and cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding sugar. Whisk until stiff, about 30 seconds.
Whip heavy cream in a well-chilled stainless steel bowl until stiff.
Fold 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature.