Chef's Chocolate Mousse

Name: Chef's Chocolate Mousse
Ingredients: 1/2 cup sugar; 1/2 cup water; 4 egg whites, room temperature; 1/4 tsp. cream of tartar; 2 cups whipping cream, whipped to soft peaks; 1 cup unsweetened cocoa; 4 oz. semi-sweet chocolate, melted and cooled; 3 tbsp. instant espresso powder

8 ingredients

5 steps

Ingredients

1/2 cup sugar
1/2 cup water
4 egg whites, room temperature
1/4 tsp. cream of tartar
2 cups whipping cream, whipped to soft peaks
1 cup unsweetened cocoa
4 oz. semi-sweet chocolate, melted and cooled
3 tbsp. instant espresso powder

Directions

1

Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.
2

Increase heat and boil until mixture registers 240F (soft ball stage) on a candy thermometer.
3

Meanwhile, beat egg whites and cream of tartar until soft peaks form.
4

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso.
5

Cover and refrigerate for 1 hour.