Chocolate Mousse With Chocolate Espresso Cream
Chocolate Mousse With Chocolate Espresso Cream
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 8 ounces bittersweet chocolate
- ½ cup sugar
- ¼ cup water
- 2 eggs, separated
- 2 extra egg yolks
- 1/3 cup Espresso
- 1 tablespoon Fustini’s Espresso Balsamic Vinegar
- 1 tablespoon Fustini's Cara Cara Vanilla Balsamic Vinegar
- 6 tablespoons butter, softened
- 2 cups heavy cream
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 4 tablespoons Fustini’s Espresso Balsamic Vinegar Syrup
- 2 tablespoons chocolate syrup
Directions
- In a double boiler, melt the chocolate over hot, not boiling water. Heat the sugar and water in a small sauce pan over moderately high heat until the sugar has melted. Boil for 3 more minutes.
- Place the 4 egg yolks in a mixer bowl and gradually add the sugar water while whisking. Continue whisking until the mixture is thick and creamy, another 8 to 10 minutes. Add the espresso, the Fustini&rsquo,s vinegar and softened butter and beat thoroughly. Stir in the melted chocolate.
- In a separate bowl, beat the egg whites to stiff peaks. Fold the egg whites into the chocolate mixture. In another bowl, beat the heavy cream to soft peaks. Fold the cream into the mousse and refrigerate for one hour. The mousse is now ready to pipe into your service bowls or glasses. Garnish with the Chocolate Espresso Cream.
- Whisk the heavy cream in a chilled bowl until soft peaks form. Add the sugar and continue whisking until harder peaks form. Fold in the three syrups and keep cold.
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