Authentic home cooking from France, with US measurements. Originally published on Cookpad France as Mousse chocolat café
Open in Cookpad AppSteps
- 1
Melt the chocolate with the butter in a double boiler. Let it cool on the counter.
- 2
Beat all 4 egg whites until stiff peaks form.
- 3
Dissolve the instant coffee in 1 tablespoon of milk. Whisk the egg yolks with the dissolved coffee and sugar.
- 4
Add the melted chocolate, then gently fold in the beaten egg whites.
- 5
Spoon the mousse into serving cups and refrigerate for 4 hours.
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https://cookpad.wasmer.app/us/recipes/16120958
