Chocolate Mousse
Best chocolate mousse recipe!
Servings: 12 Servings
Ingredients
- 4 tsp Unflavored Gelatin
- 3 Tbsp Cold Water
- 6 oz Brewed Cafe Bustelo K-cup
- 6 oz Semisweet Chocolate
- 6 oz Bittersweet Chocolate
- 6 Tbsp Unsalted Butter
- 3 Separated Eggs Yolks and Whites used Separately!
- 7 Tbsp Powdered Sugar
- 1/2 tsp Cream of Tartar
- 1/2 Cup Granulated Sugar
- 1 Cup Heavy Cream 1 Pint = 2 Cups
Instructions
- Prior to start place a large mixing bowl and electric beaters into freezer for 1/2 an hour.
- Brew Cafe Bustelo K-cup (brew @ 6 oz) set aside.
- Slowly sprinkle the unflavored gelatin over the cold water and stir until completely dissolved. Set aside.
- Prep a double boiler with water to a low simmer. Add the semisweet and bittersweet chocolate along with the butter. Stir frequently until combined and melted. Take chocolate mixture off double boiler and set aside to cool to room temperature. Keep water to a low simmer in double boiler (this will be used again in next steps).
- Place Cafe Bustelo brewed coffee into a small sauté pan and heat to a low simmer. Add gelatin and water mixture and whisk until dissolved. Set aside.
- In a metal or heat proof bowl, add egg yolks and whisk until smooth. Place bowl onto double boiler and add the Cafe Bustelo/gelatin mixture. Whisk in the powdered sugar until frothy and thickened; approximately 4-6 minutes (continually whisk mixture over low simmer). Remove from heat and whisk into chocolate mixture.
- Using the large bowl from the freezer, add egg whites and beat on high using an electric mixer until it creates a foamy texture.Add Cream of Tartar and gradually in increments add the granulated sugar and beat until stiff peaks are formed. Add about 1/2 the mixture to the chocolate in the pan and gently fold. Pour the mixture from the pan into the remaining mixture in the mixing bowl and gently fold until mixed.
- Using another bowl, beat the heavy cream to the point in between soft and stiff peaks. Gently fold this into the chocolate mixture until mixed. Cover and place in refrigerator overnight or a minimum of 3 hours.
- Give yourself a pat on the back! Serve in small dessert dishes and add some whipped cream and chocolates if desired! Serve and enjoy the chocolatey deliciousness!