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Pots De Mousseline Au Chocolat

chef.pierre's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Interest: 
Party
Servings: 
8

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