Print Recipe Cappuccino Mousse
- 1½ cups whipping cream
- 4 large eggs, separated, at room temperature
- ½ pound bittersweet chocolate, chopped
- 4 teaspoons instant espresso powder
- ⅛ teaspoon cream of tartar
- ¼ cup sugar
- ¾ teaspoon vanilla extract
- Unsweetened whipped cream, as optional topping
- Chopped Chocolate Covered Espresso Beans, as optional topping
- In a small saucepan, whisk together ¼ cup of the cream and the egg yolks. Set over low heat and cook, whisking constantly, until the mixture thickens, about 2 minutes. Add the chocolate and espresso powder and stir just until smooth. Remove from the heat.
- In a large bowl whisk the egg whites until foamy. Whisk in the cream of tartar. Continue to whisk until the whites begin to mound. Gradually add the sugar while whisking constantly, until stiff peaks form. Fold the chocolate mixture into the whites, blending well.
- In a chilled medium bowl, whip the remaining 1¼ cups whipping cream to soft peaks. Whisk in the vanilla extract. Fold the whipped cream into the chocolate mixture just until barely blended, leaving visible streaks of white.
- Spoon the mousse into a 6-cup serving dish, or divide it among 6 or 8 individual dishes. Cover carefully with plastic wrap to avoid marring the surface of the mousse and chill until set, about 5 hours for the individual servings or overnight for the bowl.
- Spoon the mousse from the large bowl onto dessert plates. Garnish each serving with a dollop of the cream and a small spoonful of the chocolate covered espresso beans, if desired, and serve immediately.