Cappuccino Mousse

1. 1

   Make strong brewed espresso with a coffee machine, plunger or percolater.

2. 2

   Set aside 1/4 cup to cool.

3. 3

   Place chocolate and cooled coffee into a heat proof bowl over a pan of simmering water.

4. 4

   Stir until melted and smooth.

5. 5

   Remove from heat.

6. 6

   Separate eggs.

7. 7

   Place 2 eggwhites into one bowl and 1 eggwhite into another bowl.

8. 8

   Stir the 3 eggyolks into the chocolate mixture.

9. 9

   Using a clean electric beater, beat the 2 eggwhites to soft peaks.

10. 10

    Add 2 tablespoons of the sugar.

11. 11

    Continue beating until mixture is thick and glossy.

12. 12

    Fold half of the whipped cream into the chocolate mixture.

13. 13

    Gently fold in the whipped eggwhite mixture ubtil just combined.

14. 14

    Spoon mousse into 6 x 1 cup glasses.

15. 15

    Cover and refridgerate for 2 hours.

16. 16

    Beat the remaining eggwhite to soft peaks.

17. 17

    Add the remaining sugar, a little at a time, until mixture is thick and glossy.

18. 18

    Fold eggwhite mixture into remaining whipped cream.

19. 19

    Spoon over mousses.

20. 20

    Dust with cocoa powder (you want it to look like a cappuccino) and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.