Creamy Mocha Mousse

By BCVH

Ingredients

• 1 1/2 tablespoons instant coffee powder
• 2 tablespoons boiling water
• 1 package (6 ounces) semi-sweet chocolate pieces
• 3 eggs, separated
• 2 tablespoons brandy
• 1/3 cup sugar
• 1/2 cup heavy cream, whipped
• Candied rosebuds (optional)
• Mint leaves (optional)

Details

Servings 8

Preparation

Step 1

1. Stir instant coffee powder into boiling water in small heavy saucepan until completely dissolved. Add chocolate; place over low heat, stirring, just until chocolate is melted. Remove from heat.

2. Whisk egg yolks into chocolate mixture, one at a time, beating well after each addition. Stir in brandy.

3. Beat egg whites in medium-sized bowl until foamy; gradually beat in sugar, a tablespoon at a time, until meringue forms soft peaks. Fold in chocolate mixture until no streaks of white remain. Spoon into 8 parfait glasses. Refrigerate at least 1 hour.

4. Garnish with a whipped cream rosette. Add a candied rosebud and mint leaf, if you wish.