Dark & Dense Chocolate Mousse
Yield
10 servingsPrep
15 minCook
?Ready
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter, unsalted
|
|
| 1 ½ | cups |
cocoa powder
|
|
| 1 | cup |
heavy whipping cream
well-chilled. |
|
| 6 | large |
eggs
room temperature. |
|
| 1 ¼ | cups |
sugar
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
cognac
|
|
| 1 ½ | tablespoons |
coffee
strong |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
|
|
| 355 | ml |
cocoa powder
|
|
| 237 | ml |
heavy whipping cream
well-chilled. |
|
| 6 | large |
eggs
room temperature. |
|
| 296 | ml |
sugar
|
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
cognac
|
|
| 23 | ml |
coffee
strong |
|
Directions
Melt butter; stir in cocoa until smooth; cool.
Whip cream in chilled steel or glass bowl until stiff; set aside.
In a large bowl, beat egg yolks with ½ cup sugar until light Mix in cognac and coffee. Set aside.
Beat the egg whites until foamy. Gradually add remaining sugar and beat until stiff peaks form.
Gently fold cocoa mixture (#1) into egg yolk mix (#3). Gently fold in egg whites (#4). Gently fold in whipped cream (#2).
Spoon into serving bowl. Cover and chill overnight. Remove from fridge about 30 minutes before serving.
