On my day off, sometimes, I like to make a diabetic friendly dessert that my sweetie and I can both enjoy, without her turning up her lip. She is very supportive in my diabetic friendly creations, and enjoys just about everything I fashion. This mousse is a house favorite! Here is the recipe:
400 g dark chocolate, at least 70%
3/4 cup dark roast coffee, or triple expresso…Americannoed, (alongee).
6 jumbo eggs, room temp
1/2 cup sugar or for those with issues, sugar substitutes.
1 litre of 35% cream
2 tsps of vanilla extract, or zest of 1 orange , or both. Use your imagination!
Melt your chocolate in a double boiler, or in the microwave, carefully in 30 second increments….cover , and set aside. Crack eggs into a bowl, with the sugar, and place over a saucepan with simmering water..whisk the mixture until it reaches a temperature of 130F. It will be foamy and shiny. Beat in a stand mixer, or use a hand mixer until it has tripled in volume, and reaches the ribbon stage. Combine the egg mixture with the melted chocolate, and set aside. Whip cream until medium peak, fold into chocolate mixture , and serve yourself a bowl immediately. Chill the rest in a large bowl. It is delectable at once, or chilled ….it matters not. Who can wait , anyway, right?