Ghirardelli Chocolate Mousse

1. 1

   Whip the cream to form light peaks.

2. 2

   Set aside in the refrigerator.

3. 3

   Melt the chocolate chips in a large mixing bowl set over barely simmering water.

4. 4

   Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.

5. 5

   Stir the hot coffee into the melted chocolate chips.

6. 6

   The mixture will start to thicken, so work quickly.

7. 7

   Quickly stir in the beaten eggs, then fold in the whipped cream.

8. 8

   Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

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