Cups with chocolate mousse, whipped cream, meringue, and raspberries. The recipe is quick and easy but must be made a day in advance for the chocolate mousse to set properly.
Separate the egg whites from the yolks and beat the whites until stiff peaks form.
Melt the chocolate in a double boiler, stirring with a wooden spoon.
Mix the coffee with the chocolate.
Add the 4 tablespoons of sugar to the egg whites, beating slowly, and then add the yolks, previously beaten with a fork.
Gently fold the egg whites into the chocolate mixture until homogeneous. Pour the mousse into a deep dish, cover with plastic wrap, and refrigerate for a day.
The next day, take the mousse out of the refrigerator.
Using an electric mixer, whip the heavy cream with the cup of sugar.
Assemble the cups by placing a layer of chocolate mousse, followed by a layer of meringue and a layer of cream, and repeat. Finish with a layer of chocolate mousse and 4 raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?