I then decided to make the Chocolate Mousse recipe that I printed. It was going superbly until it called for 2 Tbls of strongly brewed coffee. I own Keurig. It only makes PERFECT cups of coffee. I'm not smart enough to trick it into making horribly strong coffee. So I tricked the K-cup. Oh yeah, I rock.
This would be the K-cup with the lid ripped off, a hole punched in the bottom
and shoved into a plastic mini jello mold (the kind with a removable bottom), all
placed atop a baby glass.
This is the mason jar funnel I added (because I'm notorious for spilling) that
directed the hot water to the K-cup.
See that? That's coffee.....STRONGLY BREWED COFFEE. Oh yeah, I rock.
of salt, coffee, and 3 Tbs water in a medium heat-proof bowl. Set bowl over
saucepan filed with 1 inch of simmering water. Whisk frequently until smooth
and remove from heat.
combined. Let cool until just above room temperature.
until frothy. Add remaining 1 1/2 tsp maple syrup. Increase the speed to
medium-high and whisk until soft peaks form. Stir about 1/4 of the egg whites
into the chocolate liquid, and then fold in the remaining whites by scooping the
egg whites into the mixture gently, cutting down the bowl, across and up the
other side. Rotate the bowl a quarter turn and keep folding until liquid and egg
whites are combined.
into the chocolate liquid until no white streaks remain, using the folding
refrigerate until set and firm, about 2 hours.