Ingredients
Equipment
Method
- Melt chocolate in a microwave-safe bowl in the microwave in 20-second increments, stopping to stir between each increment, then continuing until the chocolate has fully melted.
- In a bowl, whip egg whites and 2 tablespoons sugar with an electric mixer on medium-high until you have soft peaks, about 5 minutes.
- In a second large bowl, whip egg yolks and remaining sugar until it is pale yellow and the sugar has fully dissolved (a couple of minutes). Stir in your instant coffee, liqueur, and olive oil. Fold in the melted chocolate and egg whites. Place in the fridge and allow to chill for 30 minutes.
- Set out 10-4 oz. ramekins and carefully portion your set chocolate mousse evenly between each ramekin.
- Top each ramekin with whipped cream and sifted cocoa.
For whipped cream
- In the bowl of your electric mixer, whip heavy cream, powdered sugar, and ice wine until you have a fluffy whipped cream