This smooth, luxurious, and velvety chocolate mousse recipe is beyond easy. Wow your guests with this chocolate dessert all prepared in just ten minutes!
Course:
Dessert
Cuisine:
American
Author: Gemma Stafford
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1¼
cups
bittersweet chocolate (7 1⁄2 oz/213g)
-
½
cup
water (4 fl oz/115 ml)
-
3
large eggs
, separated
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
1
teaspoon
instant coffee granules
-
Whipped cream to decorate
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Place the chocolate, coffee, and water in a Good Cook Gourmet 3 Quart Mixing Bowl heatproof bowl and set over a Good Cook Classic 2 Quart Sauce Pan of just simmering water. Don’t let the bottom of the bowl touch the water. Heat gently until the chocolate is melted.
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Remove from the heat and leave to cool slightly. Then swiftly stir in the egg yolks, vanilla and salt with a whisk until well combined. Take care not to ‘over mix’ as the fat in the chocolate will separate and your mix will appear oily.
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In a large bowl, whisk the egg whites until stiff peaks form. You can do this by hand using a Good Cook Stainless Steel Whisk. Gently fold into the chocolate mixture in 2 batches. The fast you do this process the better as the chocolate starts to set.
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Spoon the mousse into individual dishes and chill for at least 6 hours or overnight. Top with softly whipped cream and chocolate shavings.
Store in the fridge for up to three days.