I enjoy coffee, I enjoy coffee desserts. So I had high hopes. Those hopes were dashed with this dish.
The mousse comes together nicely and is very light and fluffy, as a mousse should be.
The biggest problem is the lack of sweetness.
The mousse is quite bitter. This is, of course, because of the unsweetened chocolate I am sure.
It does have an espresso like taste to it.
A few teaspoons of sugar mixed with the egg whites would make the mousse much more palatable. Stirring the whipped cream into the mousse helped a little, but not enough to cut the bitter flavor.
CAPUCCINO MOUSSE
2 Squares Semisweet Chocolate, Chopped (2 ounces)
1/2 Teaspoon Instant Coffee
Dash Cinnamon
1/3 Cup Boiling Water
2 Egg Yolks
4 Egg Whites, Room Temperature
Whipped Topping
Place chocolate, coffee, and cinnamon in a blender. Blender at medium speed for 10 seconds. Add boiling water and blend for 30 seconds. Add egg yolks and blend 15 seconds. In a medium bowl beat egg whites until stiff. Fold in chocolate mixture with a rubber spatula. Spoon into serving dishes. Chill for 2 hours. Serve topped with whipped topping.
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