Moms Cookbook

Mousse au Chocolat

Rich dark chocolate mousse made with Lindt chocolate and espresso, lightened with whipped cream and beaten egg whites. Serves about 6.

Makes
6 servings

Instructions

  1. First melt the chocolate with the espresso over gentle heat, stirring constantly. The heat must not get too high!

  2. Meanwhile separate the eggs and beat the whites until stiff. Beat the yolks with the vanilla sugar, and a little cognac or orange liqueur if you like, until foamy. Whip the cream until stiff.

  3. When the chocolate has melted smoothly and cooled again, carefully mix it with the yolk mixture using a whisk. Then fold in first the whipped cream, then the beaten egg whites.

  4. Fill the mousse into glasses or a bowl and refrigerate, covered, for at least 2 hours and at most 24 hours.