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Parisian Chocolate Mousse II
Parisian Chocolate Mousse II
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6 ounces semi sweet chocolate
4 Jersey Fresh eggs, separated
2 tsp vanilla
1/4 tsp salt
2 TBS strong coffee
3/4 cup heavy cream, whipped
1 1/2 tsp sugar


Combine chocolate, salt, and coffee in top of double boiler. Stir until melted. Beat egg yolks until very light. Gradually beat in chocolate. Stir in vanilla. Cool to room temperature. Beat egg whites until stiff but not dry. Fold into chocolate mixture. Whip cream and sugar. Fold in half of whipped cream. Spoon into serving dish. Chill. Decorate with remaining whipped cream. Contributed by: Linda Robinson, Westampton, NJ

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Parisian Chocolate Mousse II
This is a QR Code
Scan here to get
this recipe on
your phone
6 ounces semi sweet chocolate
4 Jersey Fresh eggs, separated
2 tsp vanilla
1/4 tsp salt
2 TBS strong coffee
3/4 cup heavy cream, whipped
1 1/2 tsp sugar


Combine chocolate, salt, and coffee in top of double boiler. Stir until melted. Beat egg yolks until very light. Gradually beat in chocolate. Stir in vanilla. Cool to room temperature. Beat egg whites until stiff but not dry. Fold into chocolate mixture. Whip cream and sugar. Fold in half of whipped cream. Spoon into serving dish. Chill. Decorate with remaining whipped cream. Contributed by: Linda Robinson, Westampton, NJ

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