Instant Chocolate Mousse – a delicious recipe with chocolate, coffee, water boiling, eggs, liqueur pesach-liqueur, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped.
2
With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted.
3
Add the egg yolks and wine and process until well mixed.
4
In a medium sized bowl, beat egg whites until foamy.
5
Gradually add sugar and continue beating until stiff.
6
Gently fold chocolate into whites until no streaks of white remain.
7
Turn into serving dishes, and chill for several hours until firm.
8
Note: the eggs are not completely cooked, make sure you use absolutely fresh eggs.
9
If concerned about the raw egg white, use pasteurized powdered egg whites instead.
596
kcal
Calories
43
g
Fat
38
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 ounces chocolate, semisweet, 1/2 teaspoons instant coffee or 1/3 c.-strong coffee, ⅓ cups water boiling, 4 large eggs separated, and more.
Yes, Instant Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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