Creamy Mocha Mousse

1. 1

   Stir instant coffee into boiling water in small heavy saucepan until completely dissolved.

2. 2

   Add chocolate; place over low heat, stirring just until chocolate melts.

3. 3

   Remove from heat.

4. 4

   Whisk egg yolks into chocolate mixture one at a time, beating well after each.

5. 5

   Stir in brandy.

6. 6

   Beat egg whites in medium bowl until foamy; beat in sugar gradually, one tablespoon at a time, forming soft peaks.

7. 7

   Fold in chocolate mixture until no streaks of white remain. Spoon into 8 parfait glasses.

8. 8

   Chill 1 hour.

9. 9

   Garnish with whipped cream rosette.

10. 10

    Add a candied rosebud and mint leaf if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.