Chocolate Praline Mousse

10 ingredients
6 steps

Ingredients

  • 15 ounces semisweet chocolate (good quality)
  • 2 ounces unsweetened chocolate (good quality)
  • 2 cups heavy cream or 2 cups whipping cream
  • 3 eggs, separated
  • 1/4 cup confectioners' sugar
  • 1/2 cup praline paste (available in some supermarkets or speciality food shops)
  • 1/8 teaspoon salt
  • 1/4 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

Directions

  1. 1
    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.
  2. 2
    Whip the cream until it is stiff and doubled in volume. Set aside.
  3. 3
    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.
  4. 4
    Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
  5. 5
    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.
  6. 6
    Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

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