White Chocolate and Coffee Mousse

1. 1

   Melt the chocolate in a double boiler and set aside.

2. 2

   Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy.

3. 3

   Stream in the melted chocolate at low speed.

4. 4

   Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed.

5. 5

   Transfer the mixture into a stainless steel bowl and refrigerate until needed.

6. 6

   In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer.

7. 7

   In a separate bowl whip the heavy cream until firm.

8. 8

   Fold the meringue into the chocolate mixture, then fold in the whipped cream.

9. 9

   Refrigerate for at least 1 hour before serving.

10. 10

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

11. 11

    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.