When in doubt, always resort to chocolate mousse. It’s one of those French classics that never disappoint.
By Tamara Novakoviç
When in doubt, always resort to chocolate mousse. It’s one of those French classics that never disappoint. You can flavor it with alcohol, coffee, vanilla, or some cinnamon or ginger.
- 4.2 oz (120 g) dark chocolate
- 1 tbsp instant coffee
- pinch of salt
- 2 eggs
- pinch of cinnamon
- 4 tbsp sugar
- ½ cup (120 ml) whipping cream
- Melt chocolate with butter over double boiler. Add coffee and cinnamon. Let cool slightly.
- Separate yolks from whites. Whisk yolks with 2 tablespoons of sugar over double boiler for several minutes. Stir constantly. Remove from heat and add melted chocolate mixture.
- Whip whites with a pinch of salt and remaining 2 tablespoons until you get stiff peaks. Stir the mixture into chocolate: using hand spatula.
- Whip cream until stiff peaks form. Add into the previous mixture, using spatula.
- Divide into serving glasses and let cool in fridge for an hour or so.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.