Sugarbush Chocolate Mousse

Sugarbush Chocolate Mousse
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Gerry Nooney, Chef, Sugarbush Resort

24 oz. semi sweet chocolate
1 cup coffee
1 tablespoon butter
16 eggs, separate yolks from the whites
1 cup sugar
2 cups heavy cream

Melt chocolate, butter, and coffee in bowl over water.

Whip egg whites slowly.  Add 1/2 cup sugar.

Whip egg yolks slowly.  Add 1/2 cup sugar.

Whip heavy cream.

Fold in melted chocolate and yolks.

Fold in whipped cream.

Fold in whipped egg whites.

Let set up at least 4 hours in refrigerator before piping into glasses.

Makes 45 servings in the small glass dishes for dessert buffet.