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    Mocha Velvet Mousse


    Source of Recipe


    recipezaar.com

    List of Ingredients




    6 ounces bittersweet chocolate, chopped
    1 teaspoon instant espresso, dissolved in 2 tablespoons water
    2 tablespoons dark rum or Kahlua or Grand Marnier
    1 large egg yolk
    2 large egg whites, room temperature
    1 dash cream of tartar
    1 tablespoon sugar
    1/4 cup heavy cream
    NOTE: The flavor of this mousse depends entirely on the chocolate you use. Please use the highest quality chocolate you can. DO NOT use Bakers chocolate. Do not use chocolate chips.

    Recipe



    Melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes. Stir until smooth. Whisk in the yolk and mix well. Set aside. Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment. Add the whites and whip until soft peaks form. Sprinkle in the sugar, beating on high until stiff, but not dry.

    Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside. Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites. Fold everything together gently until no streaks of white appear.

    Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours. Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.

 

 

 

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