A great recipe for chocolate mousse, espresso gives it a spectacular flavor.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Put the coffee in a saucepan and add the chocolate and melt it in a bain-marie without moving it. Once the chocolate is soft remove from the heat and cool a little, put the butter and stir.
Separate the yolks from the whites.
Add the yolks one by one to the chocolate moving well.
Beat the whites with the pinch of salt, about to nougat.
Mix the egg whites to the chocolate wrapping gently, so that the egg whites do not fall, this step is very important.
Pour into a sweet or individual cups and refrigerate for at least 4 hours.
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