Wednesday, October 31, 2007

the best dark chocolate mousse recipe

this recipe is from my good canadian friend brad at callebaut chocolate in victoria, british columbia


1/3 cup White, Granulated Sugar (80 ml)
6 tbsp Prepared, Strong Coffee (90 ml)
7 ounces Chocolaterie Bernard Callebaut Dark Chocolate (225 g)
4 tbsp Heavy (Whipping) Cream (60 ml)
3 Large Egg Whites
1½ cups Chilled Whipping Cream (300 ml)


In a saucepan, dissolve sugar in coffee over medium heat. Set aside.

In the top of a double boiler over hot, (not simmering) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 4 tablespoons of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.

Beat egg whites to soft peaks. Gently fold in ½ cup of the chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently. Beat chilled cream to soft peaks, and fold in gently until totally mixed.

Pour mousse into a large serving bowl, or 8 individual dessert glasses. Chill for 4 hours.

(Makes 8 Servings)

Martha Moore,Victoria, British Columbia


s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

Birdie the Girl Scout said...

I had no idea... I loved the link... I posted it on chocolate snob. the funny thing is that the quakers promoted drinking chocolate in the United States as an alternative to alcohol.

thank you for your comments.