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Mousse au Chocolat (Chocolate mousse) (27) Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
by Babs7 · published 2004-01-26
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Gradually add the sugar syrup, beating constantly.
06 Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
07 Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
08 Stir in the melted chocolate.
09 Beat the egg whites with a rotary or electric beater until stiff and shiny.
10 As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
11 Finally, fold in the whipped cream.
12 Pour into a large serving bowl and refrigerate until serving time.