Mocha Tortoni Mousse2017-04-15
- Yield : 9 servings
Average Member Rating
(0 / 5)
0 People rated this recipe
- 2 large egg whites
- 2 tbsp (30 mL) instant coffee
- pinch salt
- 1/4 cup (50 mL) sugar
- 2 cups (500 mL) whipping cream
- 2 tsp (10 mL) vanilla
- 1/2 cup (125 mL) sugar
- 1/4 cup (50 mL) slivered almonds, toasted and cooled plus extra for garnish
- 2 oz (60 g) bittersweet chocolate, grated
In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
Garnish with remaining slivered almonds and grated chocolate.