Chef's Chocolate Mousse

1/2 cup sugar
1/2 cup water
4 egg whites, room temperature
1/4 tsp. cream of tartar
2 cups whipping cream, whipped to soft peaks
1 cup unsweetened cocoa
4 oz. semi-sweet chocolate, melted and cooled
3 tbsp. instant espresso powder

Directions:

Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240°F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour.

User Reviews:

do not understand 1 cup coco what power or drink when to add

Submitted by robert on November 03, 2000

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