Chocolate Praline Mousse

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 15
    ounces semisweet chocolate (good quality)
  • 2
    ounces unsweetened chocolate (good quality)
  • 2
    cups heavy cream or 2 cups whipping cream
  • 3
    eggs, separated
  • 12
    cup praline paste (available in some supermarkets or speciality food shops)
  • 18
    teaspoon salt
  • 14
    cup brown Creme de Cacao
  • 1
    tablespoon unsalted butter, melted and cooled to room temperature
  • 1
    tablespoon espresso or 1 tablespoon very strong coffee, cooled
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DIRECTIONS

  • Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
  • Whip the cream until it is stiff and doubled in volume. Set aside.
  • Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
  • Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
  • Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
  • Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.
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