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Chocolate Mousse Recipe

Chocolate Mousse Recipe

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Published by markj_chavez

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Categories:Types, Recipes/Menus
Published by: markj_chavez on Feb 15, 2010
Copyright:Attribution Non-commercial

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02/15/2010

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Chocolate Mousse Recipe
Ingredients
250 g bittersweet chocolate, finely chopped2 tablespoons (60 g) unsalted butter, diced2 tablespoons instant coffee powder 1 cup (240 ml) heavy cream3 large eggs, separated1 tablespoon sugar Fruit (Mango, Strawberry or Kiwi) for Garnish1 pack (240 ml) all purpose cream
Method
1
Whip the heavy cream to soft peaks, then refrigerate.
2
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, butnot simmering, water, stirring frequently until smooth. Remove from the heat and let cooluntil the chocolate is just slightly warmer than body temperature.
3
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowluntil they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat untilsoft peaks form.
4
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir inabout one-third of the whipped cream. Fold in half the whites just until incorporated, thenfold in the remaining whites, and finally the remaining whipped cream.
5
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer infresh raspberries and whipped all purpose cream. Refrigerate for at least 8 hours.

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