Chocolate Mousse – Master Chefs
Chocolate Mousse – Master Chefs, a basics recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chocolate Mousse – Master Chefs
Ingredients
- 1/2 c Sugar
- 1/2 c Water
- 4 Egg whites, room temp.
- 1/4 ts Cream of tartar
- 2 c Cream, whipping, whipped
- – to soft peaks 1 c Cocoa, unsweetened
- 4 oz Chocolate, semi-sweet,
- – melted, cooled to room — temperature 3 tb Espresso powder, instant
Method
For Mousse
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.
- Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.
- Meanwhile, beat egg whites and cream of tartar until soft peaks form.
- Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso.
- Cover and refrigerate for 1 hour.
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