Mom's Blender Chocolate Mousse with Lemon CreamLeo Gong
This recipe is based on one from senior food editor Sarah Tenaglia's mom.
Recipe information
Total Time
2 hours 10 minutes
Yield
Makes 4 servings
Ingredients
1 cup bittersweet or semisweet chocolate chips
3/4 cup water
3 tablespoons sugar, divided
1/4 teaspoon instant espresso powder or instant coffee
3 large egg whites
1/3 cup chilled whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
Preparation
Step 1
Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
Step 2
Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.
Nutrition Per Serving
One serving contains the following: 319.60 Calories (kcal)
56.3 % Calories from Fat 19.98 g Fat
12.02 g Saturated Fat
27.17 mg Cholesterol
36.82 g Carbohydrates
2.54 g Dietary Fiber
32.51 g Total Sugars
34.29 g Net Carbs
4.92 g Protein
#### Nutritional analysis provided by Self
