Velvety Chocolate Cappuccino Mousse

Allergens

Egg, Dairy

Ingredients

• 4 oz bittersweet chocolate, finely chopped
• 2 tbsp strong brewed coffee
• 1/4 cup unsalted butter
• 1/3 cup granulated sugar
• 3 large eggs, separated
• 2 cups heavy whipping cream
• Fresh raspberries and shaved chocolate for garnish

Instructions

1. In a double boiler, melt the chopped chocolate and butter together, stirring occasionally until smooth. Allow to cool slightly.
2. Add brewed coffee to the melted chocolate mixture and stir until well combined.
3. In a separate bowl, whisk sugar and egg yolks until pale and creamy. Slowly add this mixture to the chocolate, stirring constantly.
4. In another large bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the chocolate mixture gently but thoroughly.
5. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mousse mixture as well.
6. Divide the mousse into two serving dishes and garnish with raspberries and shaved chocolate. Serve immediately.

Chef’s Insight

The secret to the perfect mousse lies in whipping the egg whites and cream separately, then gently folding them into the mixture. This creates an airy, velvety texture that melts in your mouth.

Notes

This recipe requires a double boiler and electric mixer for whipping cream.