Chocolate Velvet Mousse

Name: Chocolate Velvet Mousse
Cuisine: American
Ingredients: 2 egg yolks; 4 egg whiter, at room temperature; ¼ cup Curacao or rum; ¼ cup Curacao or rum; 2 teaspoons powdered instant coffee (not freeze-dried), dissolved in ¼ cup water; 2 teaspoons powdered instant coffee (not freeze-dried), dissolved in ¼ cup water; 12 ounces semisweet or bittersweet chocolate, cut into bits; 12 ounces semisweet or bittersweet chocolate, cut into bits; ½ cup heavy cream; ¼ teaspoon cream of tartar; 2 tablespoons sugar

Preparation info

Makes about
4½ cups

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Yet another favorite mousse, with a texture all its own. This one, without butter, is lightened with egg whites and made rich with cream. It is stiff enough to slice and stars in Chocolate Ruffle Torte, Chocolate Banana Charlotte, etc.

Ingredients

12 ounces semisweet or bittersweet chocolate, cut into bits
2 teaspoons powdered instant coffee (not freeze-d

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Melt chocolate, dissolved coffee, and Curacao in a medium bowl set in a barely simmering pan of water. Stir frequently to hasten melting. Or, melt in a microwave on medium (50%) for about 2 minutes and 15 seconds. Stir until smooth. When mixture is warm and smooth, whisk in egg yolks and combine well. Remove from heat and set aside.
In a clean, dry mixing bowl,