Chocolate-Espresso Mousse with Whipped Crème Fraîche and Toasted Almonds | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Chocolate-Espresso Mousse with Whipped Crème Fraîche and Toasted Almonds

Serves: 6

Your rating: None (1 vote)
Your rating: None (1 vote)


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Whip heavy cream to soft peaks, then refrigerate.

Combine chocolate, butter and espresso in the top of a double boiler over barely hot water. Stir until smooth. Remove from the heat and cool until chocolate feels warm to the touch (if too cool, the chocolate will seize and you'll have to start over).

While chocolate is cooling, whip egg whites until foamy and beginning to hold shape. Sprinkle with sugar and whip until soft peaks form.

When chocolate is cool, stir in egg yolks. Gently fold in about 1/3 of the refrigerated whipped cream. Fold in half of the egg whites until incorporated, then fold in remaining whites. Fold in remaining whipped cream.

Spoon mousse into a serving bowl or individual bowls and refrigerate for up to 8 hours.

To serve

Garnish with whipped Crème Fraîche and toasted almonds.

Recipe by Blake Caldwell, PCC Deli

Source: 2010 PCC fall member meeting dinner

A rich and decadent dessert for any special ocassion.

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)