Free Recipe Chocolate Velvet Mousse
Recipe Type: Free Pudding Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Chocolate Velvet Mousse Recipe
12 oz Semi-sweet or bittersweet
-chocolate, cut into bits
2 ts Powdered instant coffee (not
-freeze-dried), dissolved in
-1/4 c water
1/4 c Curacao or rum
2 Egg yolks
4 Egg whites; at room
-temperature
1/4 ts Cream of tartar
2 tb Sugar
1/2 c Heavy cream
Chocolate Velvet Mousse Preparation
Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set in a barely simmering pan of water. Stir frequently to hasten melting. Or, melt in a microwave on medium (50%) for about 2:15. Stir until smooth. When mixture is warm and smooth, whisk in egg yolks and combine well. Remove from heat and set aside. In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on high speed until stiff but not dry. Fold one-fourth of the egg whites into chocolate mixture to lighten it. Scrape all of the remaining whites on top of mousse and set aside while you beat the cream. Beat cream until it holds its shape softly (do not beat until stiff). Scrape whipped cream over egg whites and chocolate. Fold together until just incorporated. Turn the mousse immediately into lined mold or serving bowls. From: Ari Rapkin – Stiff & sliceable. Coffee optional. Good for filling charlottes or other molded desserts, also wonderful with plain whipped cream and berries. Serves eight. (makes about 4 1/2 cups) From the Chocolat cookbook Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on Nov 08, 1997
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