12 Servings
20 Minutes
Allergens
A velvety chocolate mousse with eggs and chocolate as the starring ingredients. For a dairy version, whip up a container of heavy cream and add it to the mousse.
Place chocolate, oil, coffee and wine in a small pot and cook until a smooth, creamy mixture forms. Cool slightly.
In an electric mixer, beat yolks with half a cup of the sugar for five minutes. Lower the mixer speed and add chocolate mixture.
In a separate bowl of an electric mixer, beat whites with remaining one-fourth cup sugar until stiff.
Gently fold the chocolate-yolk mixture into the egg whites until fully combined.
For the dairy version: Whip up the heavy cream and gently fold into the mousse.
Pour mousse into pretty glass cups. Serve very cold.
Tips:
To decorate these mousse cups, melt three and a half ounces chocolate and spread over a chocolate transfer sheet or a sheet of baking paper. Freeze chocolate for 10 minutes and break into asymmetrical pieces. Decorate mousse cups with chocolate shards and mini macarons.
Notes:
Mousse can be made up to 24 hours in advance and refrigerated, or can be stored in the freezer for up two weeks.
Passover chocolate mouse Haven’t made it yet – Just have a question please – where can I get those great desert cups you show it in???? Luv them. Tysm
Hi, I am not sure where they were bought- you would have to contact the photographer for Whisk. However, they do look like double insulated glass cups and I know Bed Bath & Beyond sells something similar.