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Parisian Chocolate Mousse

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Jersey Fresh Recipes, public domain government resource, recipe contributed by Marilyn Godwin—original source of recipe

  • Serves: 8



  1. Melt chocolate in double boiler, add coffee, stir occasionally.
  2. Cool.
  3. Beat in egg yolks one at a time, beating well after each addition.
  4. Stir in vanilla.
  5. Beat egg whites until stiff but not dry.
  6. Fold egg whites into chocolate mixture.
  7. Pile into soufflé dishes and decorate with whipped cream just before serving.
  8. Chill at least 8 hours before serving.

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