Lorenza Ávila

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Lorenza Ávila

Chocolate Mousse with an Espresso Touch

30 mins

Low

1 comments

Lorenza Ávila

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A great recipe for chocolate mousse, espresso gives it a spectacular flavor.

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Ingredients

8 portions

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200 grams bittersweet chocolate, in pieces
1 espresso coffee
4 eggs
1 pinch salt
40 grams butter, at room temperature

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.

TIPS

It is nice if it is served in coffee or espresso cups.

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Chocolate Mousse with an Espresso Touch

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (1)

Anonymous

01/03/2014 13:57:23

MOUSSE DE CHOCOLATE AL MEZCLAR LAS CLARAS A PUNTO TURRON CON LA MEZCLA DE CHOCOLATE, COMO QUE SE CORTÓ Y SE SEPARÓ EN GRUMITOS, QUEDÓ CON MAL ASPECTO, LAS CLARAS SE BAJARON Y QUEDÓ UN LIQUIDO CAFÉ CLARO Y GRUMOSO, POCO APETESIBLE....QUE ME PASÓ??? HICE TODO PASO A PASO Y TODO TENIA LA MISMA TEMPERATURA.....