A WINNING CHOCOLATE ESPRESSO MOUSSE

CHOCOLATE ESPRESSO MOUSSE

Don’t be intimidated by this long instruction list on this recipe. Just carefully follow each step and you’ll end up with a delightfully decadent dessert, which is sure to be a crowd-pleaser. This chocolate espresso mousse is light as a feather and a perfect dessert for special celebrations...or just because!

INGREDIENTS

For the mousse

2 large Nature’s Yoke Omega-3 Eggs
2 Tbsp. granulated sugar
1 cup cold heavy whipping cream, divided
4 ounces semi-sweet chocolate, chopped
1 shot espresso (Lancaster Signature blend)
1⁄8 tsp. vanilla extract
Pinch of salt

For the whipped cream topping

1⁄4 cup cold heavy whipping cream
1 Tablespoon powdered sugar
1⁄4 teaspoon vanilla extract

INSTRUCTIONS

For the mousse:

1. Separate the 2 eggs and discard the egg whites.

2. Beat the egg yolks on medium-high speed for 3-4 minutes until thickened and a light yellow color.

   Gradually beat in the granulated sugar and set aside.

3. Heat 6 Tablespoons heavy whipping cream in a saucepan over medium heat until hot. Do not boil.

4. Remove the saucepan from the heat. To temper the egg mixture, slowly pour about half of the hot heavy

   whipping cream into the egg mixture while whisking constantly so the eggs don’t scramble.

5. Add the tempered egg mixture back to the saucepan with the remaining hot heavy whipping cream.

6. Return the saucepan to medium-low heat and cook for 3-4 minutes, stirring constantly, until mixture

   registers 160° F and coats the back of a spoon. Do not boil. Remove from heat and pour the mixture into a

   heat-safe bowl. If you see lumps, pour the mixture through fine-mesh strainer. Set aside.

7. Brew espresso.

8. Melt the chopped chocolate using 10-20 second increments in the microwave until chocolate is completely

   melted and smooth. Add the espresso to the chocolate and stir to combine. If chocolate becomes lumpy,

   return to microwave for 5-10 seconds to melt completely.

9. Add the egg custard mixture to the melted chocolate and mix together until fully combine. Stir in vanilla

   extract and salt. Set aside to cool completely at room temperature (about 1 hour).

10. When chocolate mixture is cooled, beat the remaining heavy cream (1/2 cup + 2 Tablespoons) to form stiff

    peaks. Be careful not to over beat the whipped cream. Gently fold about 1⁄4 of the whipped cream to lighten

    the cooled chocolate mixture, then carefully fold in the remaining whipped cream until fully combined.

11. Spoon the mixture evenly into small glasses or ramekins. Cover tightly and refrigerate for at least 3-4 hours.

For the whipped cream topping:

1. Beat 1⁄4 cup cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Do not overbeat.

2. Spoon the mixture evenly on top of each chocolate espresso mousse. Top with chocolate shavings, coffee beans, berries, or dust with cocoa powder if desired. Serve and enjoy!