I made chocolate mousse today, or rather Mousse au Chocolat, courtesy of Annie’s Recipes. This will be an entry in the Cooking With Alicia & Annie blog event for February. I thought it fitting with Valentine’s Day in a couple of days, the more chocolate the better! This mousse is fabulous and has a really nice coffee flavor to it.
Mousse au Chocolat (chocolate mousse)
2 tsp instant coffee
1/2 cup sugar, divided
1/2 tsp vanilla extract
3 egg yolks
3 egg whites
whipped cream (optional)
In a medium bowl with an electric mixer, beat the egg whites just until soft peaks form when beater is slowly raised. Add remaining sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form.
With rubber spatula or wire whisk, gently fold chocolate mixture into egg white mixture until combined well.
Spoon into six serving dishes and refrigerate until well chilled, about an hour, or until serving time. Garnish with whipped cream.
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