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Mocha Mousse2
Recipe By : Corwin John Joy
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/4 cup powdered sugar
3 tablespoons rum
3 tablespoons grand marnier
6 ounces high quality milk chocolate (e.g. Lindt et
2 teaspoons powdered instant coffee (not freeze dried)
1 cup water
2 stiffly beaten egg whites
2 cups whipping cream
1 grated orange peel
optional: fresh strawberries
Cut the milk chocolate into small pieces. Place chocolate, coffee and rum
in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a
wide skillet. Turn the heat off and wait 30 seconds (milk choclate burns
easily --- do not turn the heat back on unless you absolutely must). Set
bowl of chocolate in pan of hot water. Stir chocolate mixture constantly
until melted and smooth. Remove chocolate from heat and let cool until a
small dab on your upper lib feels slightly cool, about 85 F.Whip egg whites
until stiff, but not dry, and fold half of them into the
chocolate. In a second bowl, whip the 2 cups of cream until just before
soft peaks form. Add 1/4 of powdered sugar and then gently fold *half* of
the cream into the cooled milk chocolate mixture (when adding cream to egg
whites be careful to always stir in the same direction to avoid breakage, a
rough grainy appearence, if this should happen it can be fixed with an
electric mixer). To the remaining half of the cream, add the gran marnier
and grated orange peel; then fold the remaining egg whites into this
mixture .
That's it! Now just layer the cholate and orange mousse mixtures in a wine
glass, chill for at least two hours, and decorate with fresh stawberries
before serving.
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