Chocolate-Espresso Mousse with Whipped Crème Fraîche and Toasted Almonds

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Whip the heavy cream to soft peaks, then refrigerate.

Combine chocolate, butter and espresso in the top of a double boiler over barely hot water. Stir until smooth. Remove from heat and cool until chocolate feels warm to touch (if too cool, the chocolate will seize and you'll have to start over).

While chocolate is cooling, whip egg whites until they are foamy and beginning to hold shape. Sprinkle with sugar and whip until soft peaks form.

When chocolate is cool, stir in egg yolks. Gently fold in about 1/3 of the refrigerated whipped cream. Fold in half of the egg whites until incorporated, then fold in remaining whites. Fold in remaining whipped cream.

Spoon the mousse into a serving bowl or individual bowls and refrigerate for up to 8 hours.

To serve

Garnish with whipped Crème Fraîche and toasted almonds.

Recipe by Blake Caldwell, PCC Deli

Source: 2010 PCC fall member meeting dinner

More about: butter, chocolate, cream, dairy, desserts, eggs

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