Cooking Italy: Italian Chocolate Mousse for a Happy Birthday
An Italian Chocolate mousse adapted from Essentials of Classical Italian Cooking by Marcella Hazan, very similar to a French chocolate mousse.
Servings: 8
Ingredients
- 6 oz. semi-sweet chocolate I used Valrhona bittersweet, cooled
- 4 eggs separated
- 2 teaspoons sugar
- 1/4 cup strong espresso coffee cooled
- 2 tablespoons rum I used orange liquor
- mixing bowl in freezer for whipped cream
- 2/3 cup heavy whipping cream
- extra whipped cream and shaved chocolate for garnish
Instructions
- Melt chocolate in double boiler. Cool.
- Beat egg yolks with sugar until pale yellow.
- Mix together egg yolks mixture with chocolate adding espresso and rum or liquor.
- Beat whipping cream in cold bowl and fold in.
- Beat egg whites until stiff peaks form, gently fold in.
- Put in individual serving dishes.
- When ready to serve, garnish with whipped cream, and/or shaved chocolate.