Gluten Free Rose Scented Chocolate Mousse Recipe

Ingredients

  • 3 tablespoons sugar
  • 3 tablespoons coffee
  • 3 large eggs, separated
  • 5½ ounces bittersweet or dark chocolate, finely chopped
  • 1 teaspoon rose water
  • Whipped cream and chopped pistachios, for garnish (optional)

Directions

  1. Place the sugar and coffee in a small pot.
  2. Set over medium heat and stir until the sugar dissolves to make the simple syrup.
  3. Remove from heat and set aside.
  4. In a large, dry, non-reactive bowl, use an electric hand or stand mixer to beat the egg whites until stiff meringue peaks have formed.
  5. Using a whisk, beat the egg yolks until slightly frothy, then pour into the top level of a double boiler.
  6. Cook on medium to medium-high heat and slowly add in the simple syrup, stirring constantly with a whisk.
  7. Continue to cook while stirring constantly for about 20 minutes, or until the egg yolks are thick and ribbon-like.
  8. Add the finely chopped chocolate and stir to combine.
  9. Add the rose water ¼ teaspoon at a time until desired taste is achieved.
  10. Fold in the meringue while the mousse is still hot.
  11. Pour into serving cups and chill at least 2 hours in the refrigerator.
  12. If desired, add a dollop of whipped cream and garnish with chopped pistachios before serving.

Servings

Serves 4

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