Chocolate Mousse

Name: Chocolate Mousse
Ingredients: 4 whole Eggs, Separated; 1/2 cups Sugar, Divided; 1/4 cups Unsalted Butter (2 Oz), Cut Into 1/2 Inch Pieces; 1/4 cups Water; 1 teaspoon Espresso Powder; 8 ounces, weight Bittersweet Chocolate, Chopped; 1 Tablespoon Kahlua; 1/2 pints Fresh Raspberries For Garnish; 1 sprig Fresh Mint Leaves For Garnish

9 ingredients

5 steps

Ingredients

4 whole Eggs, Separated
1/2 cups Sugar, Divided
1/4 cups Unsalted Butter (2 Oz), Cut Into 1/2 Inch Pieces
1/4 cups Water
1 teaspoon Espresso Powder
8 ounces, weight Bittersweet Chocolate, Chopped
1 Tablespoon Kahlua
1/2 pints Fresh Raspberries For Garnish
1 sprig Fresh Mint Leaves For Garnish

Directions

1

Whisk egg yolks, 1/4 cup sugar, butter, water, and espresso powder in a large metal bowl to blend.
2

Set bowl over a saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160°F, about 2 minutes.
3

Add chocolate and whisk until melted and smooth. Turn off heat; take bowl off the heat.
4

Using an electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over the water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Add Kahlua. Fold in remaining whites. Cover and chill until set, at least 2 hours or overnight.
5

Serve garnished with fresh raspberries and fresh mint leaves.