Mocha Toffee Mousse

1. 1

   Combine bloomed gelatin, cocoa powder and coffee. Gently heat until gelatin dissolves then let cool to room temperature.

2. 2

   Whip egg whites and cream of tartar to soft peaks. Gradually add sugar, beating until thick and glossy. Whisk in egg yolks, 1 at a time, beating well after each addition. Slowly add gelatin mixture in a thin steady stream, beating constantly, until well combined. Fold in 1/2 of the candy bars. Distribute between 6 serving glasses. Chill for 4 hours, or until set.

3. 3

   Serve topped with whipped cream and remaining candy bars.

* Per serving · 4 servings · Values may vary.

No additional tips available.