1. Coffee Mousse - Beat the egg whites and the salt until very firm. Add the espresso and sugar while continuing to beat. Refrigerate for 2 hours. 2. Chocolate Mousse - Melt the chocolate using a bain-marie or in the microwave. After melting, remove from the heat. In another bowl, combine the butter and egg yolks and then add to the chocolate mixture, mixing gently. 3. In a different bowl, beat the egg whites and the sugar until soft peaks appear. Incorporate a third of the chocolate-butter mixture, mix, and then add the remaining amount, mixing delicately. Refrigerate for 2 hours. 4. After the refrigeration time, when ready to assemble, place a layer of coffee mousse at the bottom of each verrine, top with a layer of chocolate mousse and decorate with a chocolate square and a mint leaf. Serve cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
