Chocolate mousse
Recipe type: Dessert
Cuisine: Contemporary
Serves: 8-10
  • 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
  1. Break the chocolate into squares and place in the top of a double boiler or in a glass bowl. Add the coffee.
  2. Melt the chocolate over boiling water or in the microwave.
  3. Put ¾ cup of the egg white into a bowl, sprinkle the cream of tartar over it, and beat until stiff. Set aside.
  4. Using the same beater, whip the cream in a separate bowl, until stiff. Set aside.
  5. 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.
  6. Mix the chocolate into the whipped egg white.
  7. Fold in the cream and pour the mousse into a suitable bowl.
  8. Freeze for 6-8 hours.
  9. 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.
  10. Decorate before serving.
Recipe by Cape Point Press at