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Chocolate Mousse

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Chocolate Mousse

Author: Cookie

Time:

N/A

Difficulty:

N/A

Serving Size:

8 servings

Ingredients:

3/4 cup 1% milk
1 tbsp. instant coffee powder
2/3 cup unsweetened cocoa powder
1/4 cup packed light brown sugar
1 large egg
2 tbsp. coffee liqueur or strong brewed coffee
1 tsp. unflavored gelatin
2 oz. bittersweet chocolate, coarsely chopped
1 tbsp. vanilla extract
4 large egg whites, at room temperature
1/2 cup granulated sugar
1/2 tsp. cream of tartar
1 cup fat free whipped topping

Instructions:

In a medium saucepan, mix the milk and coffee powder.
Cook over medium heat, stirring occasionally, for 2 to 3 minutes, or until steaming.
Whisk in the cocoa and brown sugar until smooth.
In a small bowl, lightly beat the egg with a fork.
Whisk about 1/2 cup of the milk mixture into the egg.
Gradually whisk the egg mixture into the saucepan.
Reduce the heat to low and cook, whisking constantly, for 5 minutes, or until thickened.
Remove from the heat.
Place the coffee liqueur or brewed coffee in a cup.
Sprinkle with the gelatin.
Let stand for 1 minute to soften.
Stir into the cocoa mixture until the gelatin dissolves.
Add the chocolate and vanilla.
Stir until the chocolate is melted.
Pour into a large bowl and let stand for 30 minutes, or until cooled.
Pour about 2" of water into a medium saucepan and bring to a simmer.
In a large heatproof bowl that will fit over the saucepan, whisk together the egg whites, sugar and cream of tartar.
Set the bowl over the simmering water and gently whisk for 2 minutes, or until an instant-read thermometer registers 140F (the mixture wil be too hot to touch).
Remove from the heat.
Using an electric mixer on medium-high speed, beat for 5 minutes, or until cool.
Fold into the chocolate mixture.
Fold in the whipped topping.
Divide among 8 dessert glasses and refrigerate for at least 2 hours or up to 24 hours.

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