Dark and dense chocolate mousse

10 servings

Ingredients

Quantity Ingredient
¾ cup Sweet butter
1½ cup Cocoa
1 cup Heavy cream; well-chilled.
6 eaches Eggs; room temperature.
1 each Melt butter; stir in cocoa until smooth; cool.
2 eaches Whip cream in chilled steel or glass bowl until stiff; set aside.
3 eaches In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and
fluid ounce Mix in cognac and coffee. Set aside.
4 eaches Beat the egg whites until foamy. Gradually add remaining 10x sugar
And beat until stiff peaks form.
5 eaches Gently fold cocoa mixture (#1) into egg yolk mix (#3). *Gently*
1¼ cup 10x sugar
3 eaches Tb 10x sugar
2 eaches Tb Cognac
1½ each Tb Strong coffee

Directions

fold in egg whites (#4). *Gently* fold in whipped cream (#2). 6.

Spoon into serving bowl. Cover and chill overnight. Remove from 'fridge' about 30 minutes before serving. Source: unknown. It has been too many years since I ran across this in some newspaper (1983, I think++Durham Morning Herald?) It makes the darkest, richest chocolate mousse I've ever encountered. Posted by Brian Groover Submitted By PAT STOCKETT On 11-30-94

Related recipes