Chocolate Mousse

Makes 6
Prep 10 m
Chill 180 m
Cook 5 m
Chill or overnight

Ingredients

Directions

  1. 1 of 3 In bowl, mix powdered whites and water; let stand.
  2. 2 of 3 In large metal bowl, combine yolks, 1/4 cup sugar, coffee and butter. Place over saucepan of simmering water. Cook, stirring, until temperature reaches 160 degrees F on instant-read thermometer, 5 minutes. Remove bowl from saucepan. Add chocolate; whisk until melted. Stir in brandy. If little pieces of cooked egg appear, strain through sieve into clean bowl.
  3. 3 of 3 Beat reconstituted powdered whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form. Fold quarter of whites into chocolate mixture. Fold in remaining whites. Refrigerate, covered, until mixture just begins to mound, 1 hour. (Or pour into 1-1/2-quart serving bowl and refrigerate at least 3 hours or until firm.) Spoon into six 8-ounce serving glasses; refrigerate 2 hours, until firm. (Can be made a day ahead; refrigerate.) Garnish with whipped cream, if you wish.
Nutrition Information for Chocolate Mousse
Servings Per Recipe: 6
Per Serving:
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Printed from FamilyCircle.com 11/15/2018