belgian chocolate mousse
(1 rating)
This recipe for coffee-infused Belgian Chocolate Mousse has a wonderful texture, and the addition of rich coffee liqueur adds a nice touch and takes this classic dessert to a whole new level. Add a dollop of whipped cream to each serving, then top it off with a handful of fresh raspberries or a generous spoonful of fresh sliced strawberries (or other seasonal berry).
(1 rating)
yield
8 serving(s)
prep time
20 Min
method
Stove Top
Ingredients For belgian chocolate mousse
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7 ozbittersweet baking chocolate, broken into chunks
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2 ozmilk chocolate (about 2/3 cup)
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1/4 cupbrewed coffee, still slightly warm
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1/8 cupcoffee liqueur (such as kahlua, tia maria, etc)
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4 lgeggs, separated (note: you'll use all 4 egg whites but only 2 egg yolks)
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1 Tbspgranulated sugar
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1 1/8 cupsheavy cream, chilled
- OPTIONAL
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fresh raspberries or sliced strawberries, for serving
How To Make belgian chocolate mousse
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1Melt chocolate in a small metal bowl over a pot of boiling water (double boiler).
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2In a large metal bowl, stir together the coffee and Kahlua. Add the melted chocolate, and whisk until smooth. Add the 2 egg yolks, and whisk until well combined.
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3In an electric mixer with a whisk attachment, beat together the 4 egg whites until stiff peaks form. Fold egg whites into the chocolate mixture.
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4With electric mixer, beat cream until medium peaks form. Stir whipped cream into the chocolate mixture. Spoon into parfait glasses (or wine goblets), cover glasses and chill in refrigerator for 2 hours to set.
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5Serve chilled with a few raspberries or sliced strawberries spoon on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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