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Later, Please
November 2017



6 oz. semisweet chocolate, coarsely chopped
Pinch of salt
1/4 cup milk or water
2 tbsp. amaretto, optional
1 cup heavy whipping cream
2 egg yolks
3 tbsp. coconut sugar
1/2 tsp. instant espresso powder mixed with 4 tbsp. water
Chocolate shavings, for garnish


In a medium saucepan, bring 2 inches of water to a boil and remove from the heat. Place the chocolate, salt and milk or water in a heatproof bowl and set it on top of the water. Stir occasionally to melt the chocolate evenly. Remove the bowl from the pan. 

While the chocolate is melting, whip the cream until it holds a soft peak. Cover and reserve. Refrigerate. 

Return the water to a boil. Whisk the yolks and coconut sugar by hand in the bowl of a standing mixer. Whisk in the espresso. Add liqueur if using. Reduce the heat under the water so it simmers slowly. Place the bowl over the water and whisk constantly until the mixture thickens and lights in color, 5 to 7 minutes. Whisk by machine until cool and risen in volume, about 5 minutes. 

To assemble the mousse, whisk the chocolate into the sabayon and fold in the whipped cream. Spoon the mousse into 4 wine glasses or serving bowls and garnish with the chocolate shavings. Refrigerate about 1 hour before serving. 

Rachel mousse horizontal