Dark Chocolate Peanut Butter Mousse

Estee Kafra Recipe By
  • Cooking and Prep: 30 m
  • Serves: 8
  • Contains:

When making recipes with so few ingredients, it’s really important to make sure that each ingredient is of the best quality. Good quality ingredients make all the difference. 

I like to serve this in a small shot glass or bowl with some cake and some sliced fruit.

Ingredients (6)

Mousse

Start Cooking

Make the Mousse

  1. Beat egg whites until stiff. Set aside.

  2. Melt chocolate chips in a double boiler. 

  3. Meanwhile, dissolve the coffee in the boiling water, then add the cocoa powder immediately and stir to dissolve.

  4. When chocolate chips are melted, add yolks one at a time, whisking vigorously after each addition. Remove from heat and add dissolved coffee and cocoa mixture and the peanut butter. Whisk vigorously to combine.

  5. Spoon one cup of beaten whites into the chocolate mixture and fold together. Pour the mixture back into the whites and fold again until fully incorporated.

Note:

Refrigerate up to two days or freeze.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP