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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 3 ounces unsweetened chocolate
- 3 tablespoons Kahlua
- 3 tablespoons water
- 6 eggs, separated
- 34 cup sugar
- 2 tablespoons instant espresso
- 1 teaspoon vanilla extract
- 2 cups heavy cream, whipped
- 2 ounces bittersweet chocolate, grated
- 12 teaspoon instant espresso (for garnish)
Method
- Cream together the egg yolks, sugar, espresso, and vanilla until light.
- Add the melted chocolate and mix well.
- Pour into a large bowl.
- Beat the egg whites separately until firm but not dry.
- Using a rubber spatula, gently fold the chocolate egg mixture, egg whites, whipped cream, and grated chocolate together until no trace of white is left.
- Pour the mousse into one 8-cup souffle dish, or 8 individual 1-cup ramekins.
- Sprinkle a little espresso on top.
- Freeze the souffle dish for 4 hours, the ramekins for 3 1/2 hours.
