- dark bitter chocolate 200 g
- chicken eggs 4 pcs.
- icing sugar 150 g
- butter 150 g
- cream 33-35% 200 ml
- instant coffee 2 tbsp. l.
- whiskey 1 tbsp l.
Pour 2 tbsp into instant coffee. spoons of hot water and mix everything.
Put the chocolate and butter in a small saucepan and place it in a water bath, pour in the dissolved coffee and melt everything, without stirring, but shaking the pan, then cool slightly.
Separate the yolks from the proteins.
Beat the whites with a blender with a whisk attachment into a fluffy, airy mass.
Put the yolks in a deep bowl, add the icing sugar (leave 2 tablespoons), pour in the whiskey, place the bowl in a large container with ice and beat everything with a blender with a whisk attachment.
Continuing to beat, pour in the melted chocolate in a thin stream and beat a little more.
Mix the whipped proteins in two steps into the chocolate mass.
Arrange the mousse in transparent glasses and send to the refrigerator.
Beat the cream with the remaining powdered sugar and place on the chilled mousse.