Pictured here is a combination of tuille cup, chocolate brownie, chocolate sauce and a few raspberries for color. The recipe, however, is only for the mousse, although all the recipes are here on nickiscookbook!
Makes: 6 – 1/3 cup servings prepared mousse
5 oz. bittersweet chocolate chips
1 c. heavy whipping cream
1 oz. hot medium to strong blend coffee, prepared (I used hazelnut)
2 large eggs
1 Tbs. granulated sugar
*YOU MUST HAVE A HAND MIXER WITH TURBO SETTING OR FOOD PROCESSOR OR YOUR MOUSSE WILL REMAIN IN LIQUID FORM.
In cold mixing bowl, whip cream to form soft peaks. Do NOT overwhip. Reserve to refrigerator.
In medium sized mixing bowl, add eggs and sugar. Whip on highest setting (turbo) until egg mix becomes fluffy and thick. Can take anywhere from 10-20 minutes. Alternately, you can use a food processor on high until desired result is reached.
In large glass mixing bowl, add chocolate chips. Using microwave at 30 second intervals, melt chips, stirring in between until fully melted and smooth.
Bring three bowls together on counter: 1 melted chocolate (main bowl), one egg mix, one whipped cream. Get 1 oz. hot coffee ready. This will move quickly so all ingredients need to be ready to go. Using spatula, add coffee to chocolate, mix quickly. Add in egg mixture continuing to mix quickly until incorporated. Next, fold in whipped cream (DO NOT MIX) until nice and creamy. Place mixture in air tight container (it will absorb other flavors in your fridge so make sure it’s tightly covered or it will taste “off”) and return to refrigerator for at least 2 hours to 2 days max. Serve with garnish of your choice!