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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Coffee Chocolate Mousse



Chocolate mousse is another of those decadent dessert treats that will leave you feeling very satisfied. You're not going to know that you're missing gluten at all with desserts like these, which make wonderful desserts for dinner parties or for the perfect holiday meal.

You will need:

  • One Hershey’s Special (tm) dark bar
  • 8 ounce size
  • 3 egg yolks, slightly beaten
  • 2 teaspoons instant coffee
  • 6 tablespoons sugar
  • 2 cups whipping cream


To create the mousse:


Melt your chocolate into a bowl over water or in a double boiler. Stir once in a while until smooth. 

In a small pan, whip your egg yolks, coffee powder and 3/4 cup of the whipping cream, as well as 4 tbsp. of granulated sugar. 

Heat thoroughly, stirring all the while for about three minutes, but do not allow the mixture to completely boil. Add the mixture to the chocolate mixture, stirring until smooth and glossy. 

Cool completely, refrigerating if necessary for about half an hour. Using your mixer beat the cream and the remaining sugar until it is forming stiff peaks. Fold in one third of the chocolate mix, then the second, and finally the third portion of it.

Pour into glass serving bowls and refrigerate until hard. If desired, garnish with shaved chocolate or sifted cocoa powder.

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