For special occasions, I have made two batches of this recipe, using white chocolate for one, and milk/dark chocolate for the other. I then combined the batches to create an attractive mottled or swirled effect. Liqueur can be used instead of vanilla extract.
Chocolate leaves and curls provide the finishing touch! (Notes below)
- 2 3½-ounce slabs milk chocolate
- 1 tablespoon strong black coffee OR
- 1 teaspoon instant coffee mixed with
- 1 tablespoon boiling water
- ¾+¼ cup pasteurized egg white
- ¼ teaspoon cream of tartar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- dark chocolate, shaved or grated, for decoration
- Break the chocolate into squares and place in the top of a double boiler or in a glass bowl. Add the coffee.
- Melt the chocolate over boiling water or in the microwave.
- Put ¾ cup of the egg white into a bowl, sprinkle the cream of tartar over it, and beat until stiff. Set aside.
- Using the same beater, whip the cream in a separate bowl, until stiff. Set aside.
- Slowly add the remaining ¼ cup of egg white to the chocolate while beating with the same beater. Initially the chocolate will become crumbly, but continue beating, until smooth.
- Mix the chocolate into the whipped egg white.
- Fold in the cream and pour the mousse into a suitable bowl.
- Freeze for 6-8 hours.
- To serve the mousse partially frozen, remove from the freezer half an hour before needed. To thaw completely, place in the refrigerator for at least 12 hours before serving.
- Decorate before serving.
Chocolate leaves are fun to make
- use real rose leaves with a bit of stem at the base of each leaf for a handle
- rinse and dry the leaves
- melt chocolate and stir until smooth
- use a brush to paint the underside of the leaves with a thick, smooth layer of chocolate
- arrange on a parchment-lined tray and refrigerate until set
- use a paring knife to carefully separate the tip of the leaf from the chocolate and then peel the leaf off, working quickly but gently
- arrange the chocolate leaves on parchment paper and refrigerate until needed for decoration
- melt 6-8 squares of dark chocolate
- add a good knob, about a teaspoon, of margarine and stir until smooth and blended
- line a small dish with parchment paper and pour the chocolate into it
- refrigerate until completely set. Use a vegetable peeler to create curls and whirls
- refrigerate until needed