Dark Chocolate Mousse with Mocha Whipped Cream
  • 2 eggs
  • ¼ cups granulated sugar
  • 1 tablespoon espresso or strong brewed coffee
  • 2½ cups cold whipping cream, divided
  • 6 oz dark or semi-sweet chocolate (about 1 cup chocolate chips)
  1. Beat eggs,sugar and coffee with your hand or stand mixer for about three minutes.
  2. Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low, slowly pour the hot whipping cream into the egg mixture slowly until combined.
  3. Next, add the egg and cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not let it come to a boil.
  4. Remove from heat and stir in chocolate and coffee until melted. Cover and refrigerate for two hours, until chilled, stirring the mixture every 30 minutes.
  5. When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate mixture from fridge and switch over to your paddle attachment or use a spoon to fold the whipped cream into the chocolate until fully incorporated and smooth. Your best bet is using the paddle attachment on low speed. Serve immediately, or pipe into small ramekins and chill until ready to use. Top with mocha whipped cream if desired - recipe below.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/06/11/dark-chocolate-mousse-with-mocha-whipped-cream/