Chocolate Espresso Mousse

Photo by Gveret Tered



• 6 Eggs, separated

• 12 oz. bittersweet chocolate, melted

• 2/3 cup brewed espresso, warm

• 1 t. cardamom

• Sugar

• 2 T. brandy

• ½ cup whipped cream

• Peel of two oranges


1.    Separate eggs. Combine chocolate, espresso and cardamom in a blender.

2.    Gradually add yolks and brandy; mix until smooth and pour into a bowl.

3.    In a second bowl, whip egg whites with sugar until stiff.

4.    Fold whites into chocolate mixture. Pour into serving bowls and cool.

5.    Garnish with whipped cream and grated orange peel or chocolate bits.

Note for use of raw eggs: If you don’t feel comfortable using raw eggs, the directions below will enable you to heat the eggs to a hot enough temperature for safe use. The important point to remember is that the egg mixture should reach 160 degrees F on a candy thermometer. RE: Egg Yolks– In a heavy saucepan, stir together the egg yolks with the melting chocolate and espresso (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. RE: Egg Whites–In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

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