Chocolate Mousse Filling
12 oz semisweet chocolate
2 Tablespoon Triple strength brewed coffee or Grand Marnier
8 egg whites
2 egg yolks
1/2 cup granulated sugar
1/4 cup confectioners sugar
1 Tablespoon Grand Marnier
4 Tablespoon Unsalted butter
1 1/2 cup heavy cream
2 Tablespoon Vanilla extract
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Combine the chocolate and butter in a double boiler over simmering water. Heat until the
mixture is melted then remove from the heat. Stir in the coffee or Grand Marnier and the
egg yolks and set aside. With electric beaters beat the egg whites until soft peaks form.
Add the sugar one spoon at a time. Blending thoroughly between each spoonful, continue to
beat for an additional 5 minutes or until the whites are very stiff. With a wire whisk
gently fold 1 /3 of the egg whites into the chocolate mixture. Carefully fold in the rest
of the egg whites but do not over mix. Place the bowl covered in the refrigerator for
about two hours until the mixture is very thick. Whip the cream, confectioners' sugar,
vanilla and Grand Marnier until stiff peaks form. Fold 2 /3 of the cream into the
chocolate mixture.
Let chill until spread able for the cake.
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