Creamy Mocha Mousse
The mousse is rich, dense and creamy. but not too sweet. There is NO whipped cream in the mousse itself. The whipped cream used is merely for garnish on top. Simple to make, it took me less than 15 minutes!
1 1/2 Tablespoons instant coffee powder*
2 Tablespoons boiling water
6 ounces (1 cup) semi-sweet chocolate pieces **
3 large eggs, separated
2 Tablespoons brandy or vanilla ***
1/3 cup sugar
1/2 cup heavy cream, whipped
candied rosebuds (optional)
mint leaves (optional)
chocolate-covered or fresh strawberries ****
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.
Whisk egg yolks into chocolate mixture, one at a time, beating well after each addition.
Stir in brandy or vanilla.
Beat egg whites in medium-size 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 4-5 parfait glasses.
Refrigerate at least one hour.
Garnish with a whipped cream rosette.
Add candied rosebuds, mint leaves, and/or strawberries. if desired.
Posted by GourmetGal
Although I have had this very old recipe for many years, I tried it for the first time for Mother's Day (2009). My family loved it, so I have made it for company a couple of times since. Ironically, a very similar dessert which they called Chocolate Pot de Creme was served at a party I attended at an elegant restaurant this past weekend. My friends who had had it at my house said mine was somewhat better!
I plan on keeping some of these made up in my freezer for unexpected company or for when I don't have time to make a dessert.
* I used General Foods International Coffees Suisse Mocha (Swiss style instant coffee beverage) as I had some sample envelopes that I wanted to use up.
** The recipe calls for 1 package or 6 ounces of chocolate pieces. I used 1 cup of Nestle Semi-Sweet chocolate chips.
*** I have not tried this with brandy. The first time I made it, I used vanilla since I was serving it to my granddaughters! Since it turned out well, that way, subsequently I made it the same way. I think adding any kind of liqueur, i.e.: the brandy, Kahlua, amaretto, hazelnut or Chambord) would give it a different underlying flavor.
**** The recipe did not call for any strawberries, but since I did not have the other garnishes, I decorated it with whipped cream topped with a chocolate-covered strawberry.
The recipe said it makes 8 servings, which I found to be exaggerated. I got 6 skimpy servings the first time, and have since cut it back to 5.