Dark Chocolate Mousse

Cooking Instructions

1. Melt the chocolate chips in the top of a double boiler set over simmering water. Stir until smooth and completely melted. Cool slightly.

2. In a small saucepan, soften the gelatin in 1/4 cup cold water, then dissolve over medium-high heat. Add the coffee and Grand Marnier, and slowly whisk until the gelatin mixture thickens slightly-enough to glaze a spoon but not to jell. Transfer to a large mixing bowl. Cool to room temperature.

3. Whisk in the melted chocolate and Low-Fat Blend. Stir until well blended. Allow the mixture to thicken slightly at room temperature (10 to 20 minutes).

4. Beat the egg whites to soft peaks. Beat in the sugar, 1 tbsp at a time. Gently fold the egg whites into the chocolate mixture and blend well.

5. Spoon into individual dessert glasses or a large serving bowl. Chill for at least 2 hours before serving.

Wine Pairing(s)

Hermanos Sastre 'Vinastre' Pago de Santa Cruz

Taylor Cream Sherry

Osborne 'Dominio de Malpica' Cabernet Sauvignon

Condesa de Leganza Crianza

Acustic Brao 'Vinyes Velles'

Wollersheim River Gold

Navajas 'Vega Del Rio' Red

Roquers de Porrera Priorato

Finca La Estacada Cosecha Propia

Finca Sandoval Manchuela