Chocolate Mousse Raphael
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INGREDIENTS 2 ounces bitter chocolate
2 tablespoons cocoa
3/4 cup powdered sugar
3 tablespoons coffee
3 tablespoons Kahlua
3 tablespoons dark crème de cacao
3 tablespoons Grand Marnier
2 egg yolks, slightly beaten
2 cups heavy cream
5 egg whites
Unsweetened whipped cream, optionalIn a double boiler, melt chocolate and cocoa together. Stir until cocoa is blended and smooth.
Add powdered sugar and half of the coffee, stirring until well blended.
Add kahlua, crème de cacao, Grand Marnier and remaining coffee. Stir until smooth and free of lumps.
Remove from heat and allow to cool. Add slightly beaten egg yolks.
Whip heavy cream, add to base and mix well.
Beat egg whites to stiff peaks and fold into cream and base mixture.
Chill for 1 to 2 hours. Serve with a spoonful of unsweetened whipped cream, if desired.