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Correo Electrónico
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Ingredientes
- 1 pkt plain gelatin
- 1/4 c. cool coffee
- 8 ounce semisweet or possibly dark chocolate (60 percent cocoa is best)
- 3 x Large eggs, separated
- 1 Tbsp. white sugar
- 1/2 pt whipping cream Raspberries or possibly strawberries for garnish or possibly sauce Mint sprigs, optional
Direcciones
- 1. Dissolve gelatin in the cool coffee for 2 min. Add in chocolate and heat
- In a double boiler over simmering water. Beat in the egg yolks one at a time.
- Add in the sugar. Remove from heat and cold slightly. It should still be slightly hot to the touch.
- 2. Whip egg whites till just stiff. Whip cream till hard. Whisk a little cream into the chocolate mix to lighten. Mix in remaining cream. Mix in the whites.
- 3. The finished mousse may be spooned into wine glasses and put into the fridge to cold. Or possibly let the mousse partially set in a bowl and then pipe from a pastry bag into whatever container you like. Garnish with berries and mint if you like or possibly make sauce below.
- 4. You can also wait an hour or possibly so till the mousse is nice and hard. Then use two large spoons to create egg shapes out of the mousse and lay them directly on a flat plate. If serving like this, try first pureeing a few raspberries or possibly strawberries with a little sugar and lemon juice, and then straining. The sauce can be dribbled around the plate. Garnish with mint if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1154g | |
| Calories 1786 | |
| Calories from Fat 1130 | 63% |
| Total Fat 133.85g | 167% |
| Saturated Fat 77.99g | 312% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 669mg | 28% |
| Potassium 2372mg | 68% |
| Total Carbs 170.93g | 46% |
| Dietary Fiber 41.0g | 137% |
| Sugars 96.84g | 65% |
| Protein 55.64g | 89% |
