of dark cooking grade chocolate (I used 70% cocoa)
Once the egg mix has been combined, fold in the cream. Keep your movements light as you fold otherwise your mousse will be too dense. Once the cream has been lightly folded in, place into parfait glasses and refrigerate for about 1-2 hours
Serve with fresh whipped cream and choc bits.- Look at how light and airy that texture is! Yum!!!
They may look complicated, but these mocha mousse cups are really easy to make. I had been considering making a mocha dessert, but once I sampled the coffee I wanted a cleaner flavour than the combination of milk chocolate and coffee would deliver
This was actually one of the very first recipes I ever put on the blog, but after two years, I thought it was time it had an update, or a foodie makeover… because every good recipe needs a makeover now and then