Chocolate and Espresso Mousse

ingredient

• 1/4 cup (50 mL) milk
• 2 tbsp (30 mL) espresso or regular instant coffee
• 4 oz (120 g) semisweet chocolate
• 2 tbsp (30 mL) cocoa powder
• 1/3 cup (75 mL) granulated sugar
• 2 tbsp (30 mL) liquid honey
• 4 egg yolks
• 4 egg whites
• 1 cup (250 mL) whipping cream (35 %)

Preparation

1. In bowl, dissolve espresso coffee in milk. Set aside. In double boiler, melt chocolate over low heat. Stir in coffee and milk mixture, cocoa powder, sugar and honey. Mix well until smooth. Remove from heat and whisk in egg yolks. Whisk well for 2 minutes.
2. In other bowl, beat egg whites until stiff but not dry. Stir into chocolate and coffee mixture. Mix well. Whip cream until stiff and fold into coffee mixture. Pour mousse into individual cups and refrigerate for 3 hours before serving.
3. Garnish each cup with small cookie and top with whipped cream.