Rose Scented Chocolate Mousse

Ingredients

• 3 tablespoons sugar
• 3 tablespoons coffee
• 3 large eggs, separated
• 5½ ounces bittersweet or dark chocolate, finely chopped
• 1 teaspoon rose water
• Whipped cream and chopped pistachios, for garnish (optional)

Directions

1. Place the sugar and coffee in a small pot.
2. Set over medium heat and stir until the sugar dissolves to make the simple syrup.
3. Remove from heat and set aside.
4. In a large, dry, non-reactive bowl, use an electric hand or stand mixer to beat the egg whites until stiff meringue peaks have formed.
5. Using a whisk, beat the egg yolks until slightly frothy, then pour into the top level of a double boiler.
6. Cook on medium to medium-high heat and slowly add in the simple syrup, stirring constantly with a whisk.
7. Continue to cook while stirring constantly for about 20 minutes, or until the egg yolks are thick and ribbon-like.
8. Add the finely chopped chocolate and stir to combine.
9. Add the rose water ¼ teaspoon at a time until desired taste is achieved.
10. Fold in the meringue while the mousse is still hot.
11. Pour into serving cups and chill at least 2 hours in the refrigerator.
12. If desired, add a dollop of whipped cream and garnish with chopped pistachios before serving.

Servings

Serves 4

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