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For an interesting variation, omit the coffee and berries. Instead, add 3/4 teaspoon peppermint extract to the melted chocolate mixture and top the finished chilled mousse with whipped cream and chocolate shavings.
- 5 tablespoons unsalted butter
- 2/3 cup whipping cream
- 1/2 cup sugar, divided
- 4 large egg yolks
- 1 teaspoon instant coffee granules
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 teaspoons vanilla extract
4 large egg whites
Two 1/2-pint baskets fresh raspberries
- 6 teaspoons seedless raspberry jam, stirred to loosen
Melt the butter in a heavy medium saucepan over medium-low heat. Whisk in the cream, 1/4 cup sugar, yolks and coffee powder. Stir with a wooden spoon over medium-low heat until the custard thickens slightly (do not boil), about 2 minutes. Remove from heat; add the chocolate and vanilla; whisk until melted. Cool to barely lukewarm, about 30 minutes.
Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually beat in the remaining 1/4 cup sugar and beat until stiff. Gently pour the chocolate mixture over the whites; fold together. Divide 1 basket berries among 6 wine glasses. Drizzle each with 1 teaspoon jam. Spoon the mousse over, dividing equally (about 3/4 cup each). Gently top with the remaining berries. Cover and refrigerate until set, at least 4 hours or overnight.
Recipe created exclusively for Cooking.com by Sarah Taverner.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
497 calories; 31g total fat; 197mg cholesterol; 65mg sodium; 53g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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