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My Sis Chocolate Mousse
1. In a doubler boiler add the chocolate and butter. Once butter and chocolate are fully melted add the coffee and mix it very well with a wooden spoon so to create a nice smooth paste
2. Add the port wine and keep on mixing it well
3. Beat the egg yolks with the sugar until getting a soft and bubbly consistency
4. While still beating the eggs gently, add the chocolate paste very slowly a little at the time
5. Beat the egg whites to form stiff, firm peaks
6. Again slowly fold the egg whites from top to bottom into the previous paste until you create a smooth texture
7. Pour the mouse into a glass round bowl and put it in the fridge for at least 2 hours prior to serving
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