Recipe Title: Easy Chocolate Mousse
Total Prep Time: 24 hours
Total Cook Time: 20 minutes
Servings: 2-4 servings
Level of Difficulty: 3
(Levels 1-5, with 5 being the most difficult)
Recipe by Brandyn Baker @blackdog_bbq
1 cup whipped cream, canned + more to garnish
5 oz. semi-sweet chocolate, chopped
2 TBS Chocolate Banner Butter
2 TBS brewed espresso
3 eggs, separated
1 TBS sugar
Raspberries to garnish (if desired)
Add the chocolate, butter, and espresso to a double boiler over hot water and stir until the mixture homogenizes and becomes smooth. Set the chocolate aside at room temperature (it won’t be sitting long. You want the chocolate to remain warm).
Whip the separated egg whites using a Kitchenaid or hand mixer until the egg whites begin to foam. Add the sugar and continue mixing until the egg whites form peaks.
Add the egg yolks into the cholate and mix until combined. Add 1/3 of the whipped cream and continue to stir. Fold in the egg whites in bunches, making sure to mix well. Once the egg whites have been incorporated, add the remaining whip cream and fold them in completely.
Add the mousse into serving bowls and refrigerate until ready to use (at least 8 hours, but I refrigerated overnight).
When ready to serve, garnish with raspberries and whipped cream if desired. Enjoy!
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