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Pots De Mousseline Au Chocolat

chef.pierre's picture
  Semi sweet chocolate 6 Ounce
  Hot strong coffee 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Eggs 3
  Vanilla 1⁄2 Teaspoon
  Brandy/Rum 1 Tablespoon
  White sugar 1 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)

Combine chocolate, coffee and butter in the top part of a double boiler.
Heat and stir until chocolate is completely melted and mixture is very smooth.
Remove from over the hot water, and whisk in egg yolks, 1 at a time.
Whisk in vanilla and brandy, and cool to room temperature.
Meanwhile, beat egg whites until shiny peaks form, and beat in the sugar.
Whisk about /4 of the meringue into the chocolate mixture; then gently fold chocolate into remaining meringue.
Pour into 7 or 8 small souffle' cups, pots or stemware glasses, and chill several hours or overnight.
To serve, whip cream until stiff, and swirl about 2 tablespoons on each dessert, or top each with a rosette of cream pressed through a pastry bag.
Makes 8 5-ounce servings.

Recipe Summary

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 8.6 g43.2%

Trans Fat 0 g

Cholesterol 104 mg34.7%

Sodium 33 mg1.4%

Total Carbohydrates 17 g5.5%

Dietary Fiber 1.3 g5%

Sugars 14.5 g

Protein 3 g6.8%

Vitamin A 2.8% Vitamin C

Calcium 2.6% Iron 5.6%

*Based on a 2000 Calorie diet

Pots De Mousseline Au Chocolat Recipe