Chocolate Mocha Mousse

          Well, Its been really long time since I posted anything. Between work n home it was difficult for me to find time to do what I wanted to do( My blog).That doesn't mean I stopped cooking hehehehe.

           But now that the summer break is going on for my kid, and I have also taken break. I thought this is the right time to start working on blog again. Why not start with something sweet. So Here is Chocolate Mocha Mousse. This amazing dessert is sure to win your guests heart. Delicious and decadent in the same time. Come celebrate International chocolate day with Me.

Ingredients:





• 6 oz. high-quality chocolate (60-70% cacao )
• ( I went crazy and tried with chocolate with almond chunks in it But after seeing the end result I would suggest use just plain and simple chocolate)
• 1/3 cup plus 2 tablespoons whole milk
• 1 tablespoon instant espresso powder
• 1 egg yolk 4 egg whites

• 2 tablespoons sugar
• 1/4 tablespoon salt

Procedures: 

• Chop chocolate into small pieces and place in a bowl large enough to contain all of the ingredients and accommodate the folding process. Place the bowl over a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer. Take off the heat when the chocolate is melted.
• Gently bring the milk to a boil and whisk in the espresso powder and salt until it is completely dissolved. Pour over the melted chocolate and slowly whisk. Add the egg yolk and whisk until fully incorporated.
• Whip eggs whites on medium speed until they reach medium peak stage using your hand blender. Increase speed to high and gradually add sugar in a slow steady manner until egg whites are firm and glossy. 
• Using a large rubber spatula, add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten. Gently fold in remaining 2/3 egg whites until there are no streaks. This step is very important. Make sure not to stir but to fold but not too much. Then portion into individual servings or a large bowl. Chill for 45 minutes before serving for peak texture, or up to two days.

Serves 4.