Chocolate Espresso Mousse

Chocolate Espresso Mousse
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
  2. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
  3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
  4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
By December, 2010

Nutritional Information

  • Per Serving
  • Calories 408
  • Fat 32g
  • Sat Fat 20g
  • Cholesterol 158mg
  • Sodium 26mg
  • Protein 4g
  • Carbohydrate 30g
  • Sugar 26g
  • Fiber 0g
  • Iron 1mg
  • Calcium 47mg
What does this mean? See Nutrition 101 .

Quick Tip

Chocolate bar
The mousse can be prepared up to 2 days in advance (do not sprinkle with the shaved chocolate). Refrigerate covered. Bring to room temperature and sprinkle with the chocolate before serving.

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