Instant Chocolate Mousse
Almost instant chocolate mousse from a Jewish Holiday cookbook.
Yield
4 servingsPrep
10 minCook
0 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
null |
*
|
| ½ | teaspoons |
instant coffee
or 1/3 c.-strong coffee |
|
| ⅓ | cups |
water
boiling |
|
| 4 | large |
eggs
separated |
|
| 3 | tablespoons |
liqueur
pesach-liqueur or other |
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
null |
*
|
| 2.5 | ml |
instant coffee
or 1/3 c.-strong coffee |
|
| 79 | ml |
water
boiling |
|
| 4 | large |
eggs
separated |
|
| 45 | ml |
liqueur
pesach-liqueur or other |
|
| 45 | ml |
sugar
|
|
Directions
Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped.
With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted.
Add the egg yolks and wine and process until well mixed.
In a medium sized bowl, beat egg whites until foamy.
Gradually add sugar and continue beating until stiff.
Gently fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.
Serves 6
Note: the eggs are not completely cooked, make sure you use absolutely fresh eggs. If concerned about the raw egg white, use pasteurized powdered egg whites instead.
