Death By Chocolate: Mocha Mousse

1. 1

   Prepare the Mocha Mousse.

2. 2

   Heat 1-inch of water in the bottom half of a double boiler over medium high heat.

3. 3

   Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler.

4. 4

   Tightly cover the top with film wrap.

5. 5

   Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth.

6. 6

   Keep at room temperature until needed.

7. 7

   Place egg whites in the bowl of an electric mixer fitted with a balloon whip.

8. 8

   Whisk on high speed until soft peaks form, about 1 minute.

9. 9

   Continue to whisk while gradually adding 2 tablespoons of sugar.

10. 10

    Whisk until stiff, about 30 seconds.

11. 11

    Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff.

12. 12

    Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites.

13. 13

    Hold the mocha mousse at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.