Mocha Mousse Wafers

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 4 tablespoons unsalted butter, cut into pieces
• 4 ounces bittersweet chocolate, chopped
• 2 teaspoons instant espresso powder, dissolved in
• 2 tablespoons hot water
• 3 large eggs, separated
• 1 pinch salt
• 3 tablespoons light brown sugar, sifted

Recipe

• 1 preheat oven to 325 f.
• 2 line two or three baking sheets with parchment paper (a must).
• 3 melt butter and chocolate in a double boiler or a metal bowl set over a pan of simmering water.
• 4 remove from heat and whisk in dissolvd espresso.
• 5 let this mixture cool for several minutes, then whisk in egg yolks.
• 6 beat egg whites with salt in a medium bowl on low speed until they are frothy.
• 7 increase speed to high and slowly add brown sugar, beating until whites form soft peaks.
• 8 stir in one-third of the beaten egg whites into chocolate mixture to lighten it, then gently fold in the rest of the whites.
• 9 the batter should be light and fluffy- a mousse.
• 10 drop batter by the tablespoon onto parchment paper, spacing them 2 1/2 inches apart.
• 11 bake the cookies for 5 to 8 minutes, until they are puffed and not too glossy.
• 12 slide parchment paper (with cookies still on it) onto cooling racks.
• 13 once the cookies have cooled, leave them on the paper and freeze them until they're firm enough to remove.
• 14 keep them frozen until serving.