Marie Antoinette Bittersweet Chocolate Mousse Cups with White Chocolate Curls and Blackberry Coulis

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6 ounces bittersweet chocolate, chopped
3 tablespoons butter
2 tablespoons, blackberry liqueor
1 teaspoon vanilla extract
Mix the above ingredients in a stainless steel bowl and set the bowl over a bain marie (double boiler) and melt the chocolate, stirring occasionally.

3 large egg yolks
3 tablespoons coffee
4 tablespoons sugar

Whisk all ingredients together in a stainless steel bowl and set over a bain marie (double boiler), whisking constantly over the heat until the mixture is thick and puffy like marshmallow about 5 minutes, done slowly. Remove from the water bath and whisk in the cool chocolate then cool to room temperature.

3 large egg whites
1/4 t cream of tartar
1/4 cup sugar
½ cup heavy cream, cold
Whipped Cream
White chocolate, shaved into curls
Blackberries, or any berry, gently mashed with 1 teaspoon sugar

Beat the whites in a separate bowl until soft peaks then add 1/4 t cream of tartar, then gradually beat in 1/4 cup sugar. Increase the speed to high and beat until the peaks are stiff.

Use a large spatula and stir one-quarter of the egg whites into the chocolate mixture, then gently fold in the remaining whites.
In another bowl, beat 1/2 cup cold heavy cream and gently mix into the mixture.

Then gently pipe the mousse into marie antoinette style champagne glasses and refrigerate for at least 4 hours. Serve with fresh whipped cream, white chocolate curls and macerated blackberries

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