Ingredients
- 1 lb. El Rey Mijao or Bucare discos
- 1/2 lb. El Rey Apamate discos
- 1/2 cup prepare espresso coffee
- 1/2 cup Amaretto
- 4 egg yolks
- 1 cup chilled heavy cream
- 1/4 cup granulated sugar
- 8 egg whites
- a pinch of salt
- 1/2 teaspoon vanilla extract
Procedure
- Melt the chocolate discos in the microwave in a micro-wave safe bowl in 30 second bursts, stirring after each burst.
- Add the espresso coffee and the Amaretto and mix into the melted chocolate.
- Set the bowl aside and let the mixture cool to room temperature.
- After the chocolate mixture has cooled to room temperature, whisk in the egg yolks, one at a time, whisking thoroughly after each one.
- With a mixer, whip 1 cup of the cream until thickened, then gradually beat in the granulated sugar and beat until stiff.
- With a mixer, beat the egg whites with the salt until stiff.
- Gently fold the beaten egg whites into the cream and sugar mixture.
- Stir about 1/3 of the cream/sugar/egg white mixture into the chocolate mixture. Then fold the rest of the cream/sugar/egg white mixture into the chocolate mixture also
- Once gently but well mixed, spoon your chocolate mousse into dessert cups or a serving bowl and refrigerate until set.
- To serve, you might garnish with some fresh raspberries, blueberries, or blackberries, if you like.
