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  • No-Cream Chocolate Mousse

No-Cream Chocolate Mousse

Posted on Apr 24th, 2015
by Paul Suplee
Categories:
  • Dessert
NO-CREAM CHOCOLATE MOUSSE
NO-CREAM CHOCOLATE MOUSSE

No-Cream Chocolate Mousse

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dessert
Servings 4 servings

Ingredients
  

  • 1 1/4 cups dark chocolate chips sweet
  • 5 tablespoons robust coffee or espresso, boiling hot
  • 5 eggs separated

Instructions
 

  • Whisk the egg whites until at stiff peaks and set aside
  • Put the chocolate coins in a food processor and pulverize
  • Slowly add the hot coffee and process until melted and blended
  • Add the egg yolks one at a time and blend thoroughly
  • Run this mixture through a strainer to sift out any shells and egg chalazae (What my wife calls the ‘umbilical cords’)
  • Add one third of the egg whites to the chocolate mixture and fold gently
  • Add another third and do the same
  • Add the final third, ensuring that all of the egg whites are mixed in well and the finished product is uniform
  • Chill until set and serve with berries, whipped cream, creme Anglaise, chocolate sauce or sides of your choice

Notes

NO-CREAM CHOCOLATE MOUSSE
Tried this recipe?Let us know how it was!

Paul Suplee

Paul G. Suplee CEC, PC III is a private chef, college professor, writer, photographer & blogger who breathes food. Active in the professional food service industry since 1983, he has worked in a number of locations across the United States. Paul now teaches adult students near Ocean City, Maryland after an interesting four-year career as a high school teacher. No disrespect to the food stylist world or that of the food writer, but what you see and read from him, love it or hate it, is what you will get at his table. No blowtorches, no crisco-ice cream and no molasses in place of natural glazing, either in photo or word.

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