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Ingredientes
- 1/2 c. Sugar
- 1/2 c. Water
- 4 x Egg whites, room temp.
- 1/4 tsp Cream of tartar
- 2 c. Cream, whipping, whipped to soft peaks
- 1 c. Cocoa, unsweetened
- 4 ounce Chocolate, semi-sweet, melted, cooled to room temperature
- 3 Tbsp. Espresso pwdr, instant
Direcciones
- For Mousse:Heat sugar and water in heavy saucepan over medium-low heat till sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cool water. Increase heat and boil till mix registers 240 F (soft ball stage) on a candy thermometer.
- Meanwhile, beat egg whites and cream of tartar till soft peaks form.
- Slowly pour in warm syrup, beating till mix is cold, about 5 min
- Gently mix in whipped cream, cocoa, melted chocolate and espresso.
- Cover and chill for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 10 servings | |
| Calories 211 | |
| Calories from Fat 135 | 64% |
| Total Fat 15.62g | 20% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 13mg | 1% |
| Potassium 130mg | 4% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.12g | 7% |
| Protein 3.56g | 6% |
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