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Bitter Chocolate Mousse
Mousse au chocolat amer
Preparation info
- For
four to five
- Difficulty
Medium
- Ready in
30 min
Appears in
By Roger Vergé
Published 1979
Ingredients
125 g 4½ oz 15 g
Method
Preparation
- Put the bitter chocolate, broken into pieces, into a large bowl together with the hot black coffee and the unsweetened cocoa powder. Place the bowl over the saucepan of water and heat gently. When the chocolate has melted stir the mixture well until it is thoroughly blended. Take the bowl out of the bain-marie.
- Clean the second bowl carefu
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