On National Chocolate Day, Natalia is sharing her favorite chocolate dessert recipe, the Chocolate Mousse. If you are a chocolate lover, this recipe is especially for you! Natalia tested this chocolate mousse with two ports, the LBV Van Zeller Port, the Van Zellars 20-Year-Old Aged Tawny Port, and Maven Aguardent. Guess what… She loved them all!!!
4.5 oz of dark chocolate
0.3 oz of unsalted butter
½ cup of cream
3 tbsp of caster sugar – superfine white sugar
2 oz of espresso
In a bowl, beat eggs whites until stiff and the egg whites form peaks
In a separate bowl, pour heavy cream and mix with egg yolks together.
Melt chocolate with butter
Add melted chocolate and melted butter to heavy cream and add 2 oz of espresso (Add 2 oz of espresso fresh brewed)
Temper the chocolate with 2 Tbls of egg mixture and add egg mixture to the egg whites
Stir all together by folding from the center out until we’ll incorporated
Pour into glasses and refrigerator for at least 3 hours
Top with whipped cream and Grate chocolate on top then serve.