Recipe by Babs7
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
Top Review by amazon0313
This is a great mousse. But I'm updating my review for other novices like me. I can never look at a recipe and see what should be done ahead of time. So I hope this helps someone else: 1. Whip the cream first and set aside. 2. Separate the eggs and whip the whites and set aside. 3. Start melting the chocolate (if you're like me and using a double boiler). 4. Start the sugar/water combo. Then follow from there. Doing it this way has saved my sanity. I use all the egg whites instead of tossing 2. And I omit the GM and the coffee.
- 8 ounces bittersweet chocolate, finely chopped
- 1⁄2 cup sugar
- 1⁄4 cup water
- 2 eggs, separated
- 2 extra egg yolks
- 1⁄3 cup espresso
- 1⁄3 cup very strong coffee
- 2 tablespoons Grand Marnier (optional)
- 6 tablespoons unsalted butter, softened
- 2 cups heavy cream, whipped to soft peaks
Directions See How It's Made
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.