Will definitely try this once my studying is done in a few weeks! We *heart* books too (warning: picture heavy post! I love your narrative for making it! This recipe is fool proof. Q: Can I make chocolate mousse without heavy cream or without meringue? The longer you refrigerate it the more set it’s going to be. I love chocolate and I adore coffee so this is going to be a winner for me! (see note … Washing in winter: ideas for reducing laundry? If you prefer milk chocolate use that and if you prefer a bitter 80% dark chocolate go for that option. Remove from heat and let it cool down to room temperature. Remove the bowl from the pan and turn off the heat. You’ll get the most airy and delicious chocolate mousse you’ll ever taste in just a  couple of minutes. Once the chocolate mixture has cooled down fold in the stiff egg whites being careful to not over mix. In a bowl combine egg yolks, coffee, sugar and chopped chocolate. So quirky! Your email address will not be published. Mix constantly until chocolate is fully melted and the mixture has paled in color and is slightly foamy. It’s light, airy and packed with all the chocolate while also being super easy and quick to make. (The first time I made it, I used glass coffee cups because I wanted more in fewer portions. and is really pretty easy & quick to make as well. I stumbled upon this recipe a little while ago and it’s become a favourite in the Peach household – not only is it one of the nicest, richest desserts I’ve ever eaten, it both uses up eggs (a good thing!) Fold the beaten eggy goo into the now slightly cooled but still warm chocolate goo, taking care to incorporate it but not overstir it. Leave the goop on the side to cool for a moment. Join the conversation and post a comment. Once the egg whites are thoroughly folded in and the whole thing is a lovely consistent brown, pour it into ramekins or the like. I … I’ve tried making it with both fancy 70% chocolate and cheaper plain stuff (I mean really cheap plain stuff – Netto, two 200g bars for £1.50) – there is a difference, the former was obviously a lot stronger and richer, but you know what? The heat of the liquid will help the chocolate melt down a little faster but not make it any easier to photograph. Set over a saucepan of … 12 ounces white chocolate, chopped *8 egg yolks. 3. My low-spend '11: buy less than 12 items of clothing in 2011, Cold smoking cheese - taste testing the first batch. www.thereallygoodlife.com/2340/chocolate-coffee-mousse-recipe While the chocolate is cooling down beat the egg whites until fluffy. I dare say the fact it was good coffee to start with added to the flavour of the finished dessert. It’s easy because it cheats by starting with ready-made chocolate. Your email address will not be published. Add the sugar to the egg yolks and whisk thoroughly until they’re lovely and bubbly. Refrigerate for at least one hour before serving it topped with the remaining whipped cream. Since it was being mixed with other things, he didn’t use his super expensive stuff but used a blend of “old” beans (admittedly no more than a few weeks old) to make the espresso. A: You can only use heavy cream or whipped egg whites to make chocolate mousse. Meanwhile, separate the yolks & whites of the eggs into two different bowls – both should be a decent size to minimise spatter when whisking! https://www.womanandhome.com/recipes/chocolate-and-coffee-mousse-recipe Your favourite fiction books with simple living characters/themes? 1-2tbsp of caster sugar, depending on how sweet the chocolate is Method. Aside from that though, eggs is eggs, a little sugar is a little sugar. Break the chocolate into pieces and put it in a large bowl suspended over pan of water. You want to beat it until stiff peaks from. Thanks for sharing :-). Facebook | Pinterest | Instagram | Twitter. 1. Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules. Refrigerate for later. Fold in half of the whipped cream. Combine egg yolks, espresso, salt, and 2 Tbsp. 5. 200g of plain chocolate Keep stirring the chocolate and coffee until all the chocolate has completely melted and the coffee is well incorporated into the goo. Creme de Cacao or other chocolate flavored liqueur to dissolve the gelatin Don’t be too fast to declare it completely melted – the goo needs to be as smooth as possible so keep stirring to make sure no small lumps are left in it. Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved. Fold the egg whites into the chocolate mixture. This easy chocolate mousse with coffee is incredibly indulgent! If you only use one or the order your mousse is going to be a bit more dense and pudding-like. 7. Just like with the cream beat until you have stiff peaks. 2. In a bowl combine egg yolks, sugar, strong brewed coffee and chocolate and place over a pot with boiling water to have a double boiler. In fact even if a chocolate dessert doesnt have some type of coffee flavor in it I sometimes play around and stir a little espresso powder in sometimes to add a hint of coffee flavor to the chocolate dessert but just as often to simply deepen the chocolate flavor. The overstirring issue is even more important here so lift and fold rather than round’n’round. the cheaper stuff did pretty well too. 4. Makes enough to fill four to five ramekins, Ingredients 1/4 cup plus 2 tablespoons sugar. Meanwhile beat the egg whites until fluffy and stiff. 6. Required fields are marked *, Notify me of followup comments via e-mail. We eat it its own but it could easily be dressed up a bit with a couple of almond biscotti and a dusting of cocoa. Place cream in the bowl of your electric mixer. 3 tbsp of freshly made espresso/strong black coffee (or more/less to taste) Notify me of follow-up comments by email. Just use what you’ve got but try for about four or five portions.) After John couldn’t face more than half of his because it was too rich – this was a 70% chocolate one – I’ve stuck to ramekins since then. Thank you. While most people are scared of trying to make chocolate mousse at home (I was one of them!) Simple spicy smoked mackerel kedgeree recipe. sugar in a heatproof bowl. Your email address will not be published. Then fold ¾ of the reserved whipped cream. For a super rich dessert for four, I think it’s pretty reasonable. A: Just refrigerate your chocolate mousse for around 1 hour to overnight before serving it. 4 room temperature eggs 5 Flourless Chocolate Desserts – Mousse – earnestlivingblog, Making a little more progress at the allotment, Stitching etc tips from the Knitting & Stitching Show, Taking stock: a ‘what I’m up to in my absence’ meme, No omelettes allowed: my five favourite recipes to use up lots of eggs, Spicy plum chutney recipe: plum & chilli jam, How I line dry clothes in winter: my top five tips, Upcycle an old duvet cover into a frugal bean bag. 1/2-ounce gelatin sheets. In fact, yum! Chocolate craving be gone! Chocolate mousse is one of those things everyone should know how to make, it’s indulgent, a total crowd favorite, only needs pantry staples to make it (if you consider chocolate to be a pantry staple) and really easy. However feel free to use any chocolate you prefer, that’s what’s going to give the mousse it’s flavor. https://www.williams-sonoma.com/recipe/chocolate-mocha-mousse.html It’s light, airy and packed with all the chocolate while also being super easy and quick to make. Once that happens refrigerate for later. ). Refrigerate and decorate with the remaining whipped cream. Required fields are marked *, Copyright © 2020 Simple Sweet Recipes on the Foodie Pro Theme. Your email address will not be published. Whisk the egg whites until they’re stiff and peaky, then immediately fold them into the chocolate goo too.