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Mocha Mousse

Source of Recipe

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Mocha Mousse

Cooking Light - August 2000
Not yet rated.
4 servings

Egg whites must be brought to a temperature of 160° to be safe (we don't recommend eating raw eggs due to the risk of salmonella). This can be done without coagulating or cooking the whites (a no-no in a mousse) by combining them with sugar and beating over simmering water as we do here. The result is called an Italian meringue. If you don't have a double boiler, a bowl that fits over a saucepan will work fine.

Ingredients:
2 ounces semisweet chocolate, chopped
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
1 tablespoon unsweetened cocoa
2 tablespoons hot water

2/3 cup sugar
2 tablespoons water
1/4 teaspoon cream of tartar
3 large egg whites
1/3 cup frozen reduced-calorie whipped topping, thawed
2 teaspoons grated semisweet chocolate

Preparation:
Combine first 4 ingredients in a small saucepan. Cook over low heat until chocolate melts and mixture is smooth, stirring constantly. Remove from heat.

Combine sugar, 2 tablespoons water, cream of tartar, and egg whites in the top of a double boiler. Place over simmering water; beat mixture at high speed of a mixer until stiff peaks form (about 4 minutes).

Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and whipped topping. Divide mixture evenly among 4 dessert dishes. Cover and chill. Sprinkle each serving with 1/2 teaspoon grated chocolate.


Note: To freeze, cool completely; cover and freeze. Thaw in refrigerator.

1/4 recipe equals: Calories 238 (Calories from fat 23 %); Fat 6 g (Satfat 3.9 g, Monofat 1.8 g, Polyfat 0.2 g, Protein 4.1 g; Carbohydrate 45.6 g; Fiber 0.2 g; Cholesterol 0.0 mg; Sodium 45 mg