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Publisher Photo
When time is of the essence, Lewy Olfson of Madison, Wisconsin mixes up this tried-and-tested mousse. The smooth blend of chocolate and mocha flavors satisfies any sweet tooth.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 squares (1 ounce each) semisweet chocolate
  • 1 square (1 ounce) unsweetened chocolate
  • 3 tablespoons strong brewed coffee
  • 2 eggs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 2/3 cup heavy whipping cream

Directions

Place a small mixing bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth.
In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture.
Pour into prepared mixing bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving. Yield: 4 servings.
Originally published as Chocolate Mousse in Country Woman October/November 2007, p29

  • 2 squares (1 ounce each) semisweet chocolate
  • 1 square (1 ounce) unsweetened chocolate
  • 3 tablespoons strong brewed coffee
  • 2 eggs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 2/3 cup heavy whipping cream
  1. Place a small mixing bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth.
  2. In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture.
  3. Pour into prepared mixing bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving. Yield: 4 servings.
Originally published as Chocolate Mousse in Country Woman October/November 2007, p29

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