Italian Dark Chocolate Mousse
Annamaria Settanni McDonald
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- 170 g
- dark chocolate
- 150 ml
- very cold whipping cold
- 4 Tbsp
- espresso, brewed
- 2 Tbsp
- 2 tsp
1Make a double broiler and bring the water to a soft simmer. Put the chocolate in a heat resistant bowl and leave to melt. Put a separate bowl in the freezer.
2Split the eggs and whip the egg yolk with the sugar until become light and creamy, add the melted chocolate, rum and espresso.
3Put the cream in the bowl that was in the freezer and whip it until it becomes stiff. Gently add the cream to the chocolate mixture with a spatula until well incorporated.
4Mix the egg whites until it's stiff and forms peaks and gently add it to the chocolate mixture until well incorporated.
5Put into 6 wine glasses and chill overnight covering each wine glass with saran wrap.
6Next day remove saran wrap and serve along with whip cream and suggested garnishments. ENJOY!