Dark Chocolate and Vanilla Cappuccino Mouse


Mousse is my favorite type of dessert – creamy, fluffy or thick, it cannot but fascinate your friends. The origins of mousse take us to France and Belgium, but wherever you make it you can’t go wrong with it.

Here are the necessary ingredients:

  • 2 oz (50g) cream
  • 1 shot coffee liqueur
  • 1 drop vanilla extract
  • 5 oz (150 g) dark chocolate
  • 3.5 oz (100 g) sugar
  • 1 egg (separated)

 

  • 2 oz (50 g) cream for garnish
  • Chocolate for garnish

Bring the cream, vanilla and liqueur to the boil and add the broken dark chocolate. Let this cool, then stir in the egg yolk. Be careful there as the yolk, once it sniffs the heat, easily turns into those unpleasant parts that we all know. That’s why, be patient and wait till you can make sure the whole substance and not only the surface has cooled.

Beat the egg white into a meringue, stir in 1 oz (25 g) sugar, then fold in the rest. Pour the mousse in small pots and leave it to set in them. Finally, top with cream and there you are with lovely mousse for the whole family.



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