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Savor the Heart of Cacao

 

Customer Recipes: Chocolate Covered Nibs

Espresso Mousse with Dark Chocolate Covered Nibs

Susan V

Ingredients:

  • 4 oz. Dagoba semisweet chocolate
  • ¾ tsp. Instant espresso powder
  • 1/3 cup whipping cream at boiling point
  • 2 egg yolks
  • 4 egg whites at room temperature
  • 1 cup whipping cream
  • 2 tablespoons confectioners’ sugar
  • ½ tsp. Pure vanilla extract
  • ½ cup Dagoba chocolate covered nibs

Method:

  1. In blender or food processor blend chocolate and coffee powder at high speed for 10 seconds. Add cream and blend for 30 seconds. Scrape down the sides of the container and add egg yolks- blend an additional 15 seconds.
  2. In a separate bowl beat egg whites until stiff. Fold chocolate mixture into whites then spoon into champagne glasses. Chill until firm.
  3. Beat whipping cream until stiff- gradually adding sugar and vanilla. Top mousse with whipped cream and sprinkle with dark chocolate nibs.

Rainforest Delight

Richard M

  1. Melt chocolate covered nibs
  2. Spoon over fresh pineapple and mint
  3. Serve and enjoy!