Quick Chocolate Mousse
- 1 of 3 Heat coffee in small bowl in microwave oven or in small saucepan just until beginning to simmer.
- 2 of 3 Place chocolate and sugar in blender or processor. With machine running, pour in hot coffee in steady stream; process 1 minute, until smooth. Add liquid egg and vanilla. Whirl to combine. Scrape into bowl; refrigerate 2 hours, until mixture begins to mound. Do not clean blender or processor. Refrigerate workbowl until ready to whip cream.
- 3 of 3 Once chocolate has thickened, pour cream into blender or processor. Whirl to whip, 45 seconds; do not overprocess. Fold cream into chocolate. Refrigerate 1 to 2 hours. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 338 kcal cal., 5 g pro., 32 g carb., 24 g Fat, total, 42 mg sodium, 41 mg chol., 14 g sat. fat