Espresso Chocolate Mousse

1. 1

   1. Melt chocolate coffee butter and vanilla over a double boiler then put in the fridge to cool.

2. 2

   2. Separate the eggs into 2 bowls.

3. 3

   3. Whip the egg yolks until fluffy and pail, then gently fold them into the chocolate mixture.

4. 4

   4. Whip the cream and gently fold into chocolate.

5. 5

   5. Heat the sugar and water in a sauce pan to approx 240 degrees (soft ball) forming a simple syrup.

6. 6

   6. Whip the egg whites slowly adding the simple syrup till the whites for soft peaks. gently fold this into the chocolate and let set in the fridge for 15-30 min.

7. 7

   7. *************Keep the mixture in the fridge as much as possible during steps 2-6.

* Per serving · 4 servings · Values may vary.

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