Ingredients:
- 200 g of chocolate 70% bitter (bar)
- 390 g light cream
- 1 tablespoon rum (or water)
- 1 ½ cup of decaffeinated soluble coffee
- 3 tablespoon culinary sweetener powder
- 4 eggs
Way of doing:
In a water bath put the cream, the chopped chocolate, the diluted coffee, rum (or water) and stir until creamy. In a saucepan mix with a manual whisk or a spatula the whites with sweetener and lightly over medium heat for two minutes always stirring, then remove from the heat and beat the snow whites in a mixer and store, slowly put the whites in snow To the chocolate cream with a manual whisk, place the mousse in bowls and take the refrigerator for about 3 hours or until serving time, the longer you stay in the refrigerator the more consistent it gets.
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