Ghirardelli Chocolate Mousse

Yield: 8 to 10 servings

* 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
* 2 cup(s) heavy cream
* 1/4 cup(s) coffee, hot
* 4 eggs, room temperature
* 2 tablespoon(s) sugar

Directions
Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.

Source: Ghirardelli

Advertisements
Published in: on August 23, 2007 at 8:09 pm  Leave a Comment  

The URI to TrackBack this entry is: https://chocolatemousserecipe.wordpress.com/2007/08/23/ghirardelli-chocolate-mousse/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: