Frozen Espresso Mousse

Name: Frozen Espresso Mousse
Ingredients: 3 ounces unsweetened chocolate; 3 tablespoons Kahlua; 3 tablespoons water; 6 eggs, separated; 34 cup sugar; 2 tablespoons instant espresso; 1 teaspoon vanilla extract; 2 cups heavy cream, whipped; 2 ounces bittersweet chocolate, grated; 12 teaspoon instant espresso (for garnish)

10 ingredients

8 steps

Ingredients

3 ounces unsweetened chocolate
3 tablespoons Kahlua
3 tablespoons water
6 eggs, separated
34 cup sugar
2 tablespoons instant espresso
1 teaspoon vanilla extract
2 cups heavy cream, whipped
2 ounces bittersweet chocolate, grated
12 teaspoon instant espresso (for garnish)

Directions

1

Cream together the egg yolks, sugar, espresso, and vanilla until light.
2

Add the melted chocolate and mix well.
3

Pour into a large bowl.
4

Beat the egg whites separately until firm but not dry.
5

Using a rubber spatula, gently fold the chocolate egg mixture, egg whites, whipped cream, and grated chocolate together until no trace of white is left.
6

Pour the mousse into one 8-cup souffle dish, or 8 individual 1-cup ramekins.
7

Sprinkle a little espresso on top.
8

Freeze the souffle dish for 4 hours, the ramekins for 3 1/2 hours.