Boiled Meringue:
3 egg whites
1/2 cup sugar
3 tablespoons water
Chocolate Mixture:
1/3 cup cocoa powder
1/2 cup strong espresso coffee
2 teaspoons granulated gelatin
1 teaspoon grated lemon rind
Cookies (optional)


1. For The Boiled Meringue: Place the egg whites in a mixer bowl, then set the bowl in a mixer fitted with a whisk attachment.
2. Place the sugar and water in a small unlined copper or stainless steel saucepan, and mix just enough to combine them. Bring to a boil over medium to high heat without stirring, and cover the pan.
3. Immediately start beating the egg whites at medium to high speed. Continue cooking the sugar mixture, covered, over medium to high heat for 1 minute to melt any crystals of sugar that have collected around the sides of the saucepan. Then remove the pan lid, and cook the mixture over medium to high heat for 3 to 3 1/2 minutes, or until it registers 240 degrees F (soft ball stage) on a candy thermometer and becomes a syrup.
4. At this point, the egg whites should be firm and glossy, but not grainy. While you continue to beat the whites, pour the syrup from the pan in a steady thin stream (thread) into the middle of the bowl (avoiding the whisk). Continue beating the whites for about 2 minutes longer at medium to high speed. The mixture should be glossy and elastic. Set it aside to cool to room temperature.
5. For The Chocolate Mixture: Combine the cocoa powder, espresso, and gelatin in a medium saucepan. Bring the mixture to a boil over medium to high heat, stirring constantly. Set aside until cooled to room temperature, about 5 minutes.
6. Add the cooled chocolate mixture to the meringue, and fold it in gently but thoroughly with a whisk. Pour the mousse into a serving bowl. (You should have about 2 1/2 cups.) Cover the bowl with plastic wrap, and refrigerate it for at least 3 hour or overnight.
7. To serve the mousse, scoop it into individual bowls, and sprinkle each with a little grated lemon rind. If desired, serve with cookies.

This mousse will keep for a few days in the refrigerator. Jacques Pepin suggests covering tightly with plastic wrap so it does not pick up the flavors of other foods in your refrigerator.

Meringue Chocolate Mousse
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