espresso dark chocolate mousse recipe

 

Sometimes what you really need is a decadent dessert. One infused with dark chocolate and espresso, preferably. It’s as bold and rich as it is light and airy—the perfect combination to conclude your next dinner party.

In this instance, being whipped is a very good thing.

What you need:

1 ½ Pure Madness Chocolate Espresso Bars
14 oz heavy cream
3 large egg whites
2 T sugar

Optional:
Sweetened whipped cream for garnish
Shaved chocolate for garnish

How you make it:

Coarsely chop the chocolate bars and place in a large bowl. Set over a bain marie or double boiler at a low simmer and stir chocolate until melted. Turn off heat and let stand.

Whip the cream in a chilled bowl (or place the bowl over ice) until it forms soft peaks. Gradually add sugar and continue whipping until firm.

Remove chocolate from bain marie and using a whisk, fold in egg whites. When whites are almost completely incorporated, fold in whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.

Serve in goblets topped with whipped cream and shaved chocolate, if desired. Makes 4-6 servings.