8 oz plain chocolate 3 tbsp brewed cooled espresso 2 tbsp butter 4 eggs, separated (For serving cups) 8 oz plain chocolate For each cup: Cut 12 inch square foil, fold in half, mold aroun d bottom of drinking glass Repeat for 3 more cups Melt chocolate in small pan set over boiling water Spoon chocolate into foil cups As it cools, spread it up sides of foil with back of spoon Refrigerate until firm and set hard Mousse Melt chocolate as before, adding espresso to chocolate
When melted and smoothly mixed, ad butter slowly Remove from heat and stir in egg yolks Wisk egg whites until stiff, then fold into chocolate coffee mix
Pour into bowl and refrigerate 3-4 hours Scoop chilled mousse into ch ocolate cups Top with whipped cream
When melted and smoothly mixed, ad butter slowly Remove from heat and stir in egg yolks Wisk egg whites until stiff, then fold into chocolate coffee mix
Pour into bowl and refrigerate 3-4 hours Scoop chilled mousse into ch ocolate cups Top with whipped cream
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