Chocolate Mousse - Master Chefs
Yield
10 servingsPrep
10 minCook
10 minReady
80 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 4 | each |
egg whites
room teemperature |
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| 2 | cups |
heavy whipping cream
whipped to soft peaks |
|
| 1 | cup |
cocoa powder
unsweetened |
|
| 4 | ounces |
semi-sweet chocolate
melted, cooled to room temperature, null, null |
|
| 3 | tablespoons |
instant coffee, espresso
powder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 4 | each |
egg whites
room teemperature |
*
|
| 1.3 | ml |
cream of tartar
|
|
| 473 | ml |
heavy whipping cream
whipped to soft peaks |
|
| 237 | ml |
cocoa powder
unsweetened |
|
| 115.6 | ml/g |
semi-sweet chocolate
melted, cooled to room temperature, null, null |
|
| 45 | ml |
instant coffee, espresso
powder |
*
|
Directions
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.
Increase heat and boil until mixture registers 240 degrees F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes.
Gently fold in whipped cream, cocoa, melted chocolate and espresso.
Cover and refrigerate for 1 hour.
