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Ingredients
| unsalted butter: 4 Tbl (cut into pieces) |
| bittersweet baking chocolate squares: 4 oz (chopped) |
| instant espresso powder: 2 tsp (dissolved in) |
| water: 2 Tbl (hot) |
| eggs: 3 (large//separated) |
| salt: 1 dash |
| light brown sugar (packed): 3 Tbl (sifted) |
Mocha Mousse Wafers
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
40 serving(s)
Tags
- Preheat oven to 325 F.
- Line two or three baking sheets with parchment paper (a must).
- Melt butter and chocolate in a double boiler or a metal bowl set over a pan of simmering water.
- Remove from heat and whisk in dissolvd espresso.
- Let this mixture cool for several minutes, then whisk in egg yolks.
- Beat egg whites with salt in a medium bowl on low speed until they are frothy.
- Increase speed to high and slowly add brown sugar, beating until whites form soft peaks.
- Stir in one-third of the beaten egg whites into chocolate mixture to lighten it, then gently fold in the rest of the whites.
- The batter should be light and fluffy- a mousse.
- Drop batter by the tablespoon onto parchment paper, spacing them 2 1/2 inches apart.
- Bake the cookies for 5 to 8 minutes, until they are puffed and not too glossy.
- Slide parchment paper (with cookies still on it) onto cooling racks.
- Once the cookies have cooled, leave them on the paper and freeze them until they're firm enough to remove.
- Keep them frozen until serving.