Chocolate Mocha Mousse


A rich Chocolate Mocha Mousse! Indulgent? Yes, but we made it healthy! 

  • 130 g of Organic Agave
  • 4 eggs
  • 150 g Dark chocolate
  • 6 large tablespoons of coffee

In a nonstick pan, melt the chocolate with the agave and coffee while stirring often to make sure it does not stick to the bottom of the pan (medium heat). As soon as the chocolate is melted, remove the pan from heat and quickly stir in the egg yolks. Meanwhile whip the egg whites until stiff. Finally, add the egg whites, being careful not to break them in the melted chocolate. Divide the mousse in individual cups or bowls. Cover and refrigerate for at least 2 hours or up to overnight. Serve cold.



  • 130 g di Agave biologico
  • 4 uova
  • 150 g Cioccolato fondente
  • 6 cucchiai colmi di caffè

Sciogliere il cioccolato con lo zucchero ed il caffè a fuoco medio facendo attenzione che non si attacchi al fondo della pentola. A parte montare a neve ben ferma gli albumi. Non appena il cioccolato sarà sciolto, togliere dal fuoco e incorporarvi velocemente i tuorli. Infine, aggiungere gli albumi poco alla volta facendo bene attenzione a non spezzarli. A questo punto distribuite la mousse in ciotole individuali o una ciotola unica coprite e lasciate riposare per almeno 2 ore. Servire fredda.




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