Olsson Recipes

WSJ 2015

• 12 oz semisweet chopped chocolate
• ¾ C water
• 2 Tb instant espresso coffee granules
• pinch salt
• 4 egg yolks (can add 2 whites- optional for lighter mousse)
• 1 C heavy whipped cream
• 2 TB liquor (Cognac/bourbon or Kahlua)

1. Double boiler over simmering water: melt chocolate, water, coffee powder & salt. Stir until just melted.
2. Remove top pot from heat, beat in yolks, one at a time, let cool completely.
3. Whip cream to soft peaks then add 2 T liquor.
4. Fold whipped cream into chocolate [if wanted, add 2 whipped egg whites to chocolate  – after folding in whipped cream].
5. Transfer chocolate mousse into ramekins or other individual serving cups/glasses.(maybe top with flak salt and or fruit and whipped cream)