lindijanice
Well-Known Member
- Messages
- 432
- Type of diabetes
- Type 2
Hi All, I know we are all looking for something that is decadent and delicious for the holidays and this is one of our go-to recipes for any festive time! Just remember that you need to divide the total carbs from your chocolate choice by six as this makes six servings. Enjoy!!
2 ounces good quality bittersweet chocolate
2 ounces semi-sweet chocolate You can vary the chocolates to your liking - remember the carbs!
5 large eggs, separated
2 teaspoons instant espresso dissolved in 1 or 2 teaspoons of boiling water to it makes a paste, cooled
Slivered toasted almonds for garnish
Whipped cream, raspberries optional
Melt chocolate in the top of a double boiler, or a metal bowl sitting on top of a pot of about 1" of water, barely simmering. (If chocolate gets too hot, it will coagulate when you put the egg yolks in!) Add yolks, one at a time and stir well before adding next yolk. Add the coffee paste and stir until incorporated. Let cool to room temperature.
Beat the egg whites until stiff - add less than an 1/8 teaspoon of cream of tartar - to get good firm peaks. Carefully add whites to chocolate mixture being careful when incorporating them in not to beat it roughly or you will lose the volume needed for the mousse. Best to add a bit at a time and make sure there are no white streaks when done.
Spoon into six lovely bowls or wine glasses work well too. Let cool completely in the fridge - garnish with whipped cream, almonds, raspberries, etc. as desired.
2 ounces good quality bittersweet chocolate
2 ounces semi-sweet chocolate You can vary the chocolates to your liking - remember the carbs!
5 large eggs, separated
2 teaspoons instant espresso dissolved in 1 or 2 teaspoons of boiling water to it makes a paste, cooled
Slivered toasted almonds for garnish
Whipped cream, raspberries optional
Melt chocolate in the top of a double boiler, or a metal bowl sitting on top of a pot of about 1" of water, barely simmering. (If chocolate gets too hot, it will coagulate when you put the egg yolks in!) Add yolks, one at a time and stir well before adding next yolk. Add the coffee paste and stir until incorporated. Let cool to room temperature.
Beat the egg whites until stiff - add less than an 1/8 teaspoon of cream of tartar - to get good firm peaks. Carefully add whites to chocolate mixture being careful when incorporating them in not to beat it roughly or you will lose the volume needed for the mousse. Best to add a bit at a time and make sure there are no white streaks when done.
Spoon into six lovely bowls or wine glasses work well too. Let cool completely in the fridge - garnish with whipped cream, almonds, raspberries, etc. as desired.
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