Mocha Mousse Wafers

1. 1

   Preheat oven to 325 F.

2. 2

   Line two or three baking sheets with parchment paper (a must).

3. 3

   Melt butter and chocolate in a double boiler or a metal bowl set over a pan of simmering water.

4. 4

   Remove from heat and whisk in dissolvd espresso.

5. 5

   Let this mixture cool for several minutes, then whisk in egg yolks.

6. 6

   Beat egg whites with salt in a medium bowl on low speed until they are frothy.

7. 7

   Increase speed to high and slowly add brown sugar, beating until whites form soft peaks.

8. 8

   Stir in one-third of the beaten egg whites into chocolate mixture to lighten it, then gently fold in the rest of the whites.

9. 9

   The batter should be light and fluffy- a mousse.

10. 10

    Drop batter by the tablespoon onto parchment paper, spacing them 2 1/2 inches apart.

11. 11

    Bake the cookies for 5 to 8 minutes, until they are puffed and not too glossy.

12. 12

    Slide parchment paper (with cookies still on it) onto cooling racks.

13. 13

    Once the cookies have cooled, leave them on the paper and freeze them until they're firm enough to remove.

14. 14

    Keep them frozen until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.