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You simply add milk, whipping cream, sugar, cornstarch, a pinch of salt, coffee powder, and sugar to large mixing bowl. (The addition of unsweetened cocoa powder adds an extra flavor and gives this chocolate mousse cake a richer and deeper chocolate flavor.) Then you stir everything well to combine.
My quick and simple recipe for a creamy eggless chocolate mousse. There’s something about mousse recipes that you may have noticed – they’re all extremely different from one another. Some use whole eggs, some use egg whites only, and some don’t use eggs at all. Some use whipping cream or butter, while others don’t.
Instructions Place chocolate in a large bowl. In a medium saucepan, boil water and sugar over medium heat. In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. Chill the mousse until it’s set. Store mousse in the fridge, covered with plastic wrap, for up to 3 days.
I haven’t tried it with unsweetened chocolate, so I can’t say for sure how much sugar you’ll need. It will also change the texture of the mousse. I recommend 50-70% (with 70% the mousse will be more stiff).You’ll need to use whipped cream for this recipe.
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