Cardenal Mendoza Chocolate Mousse

23 October 2016
A dessert to indulge in taste and texture.


mousse de chocolate con cardenal mendoza

  • 100 grams of chocolate fondant
  • 4 heaped tablespoons of whipped cream
  • 2 eggs
  • 1 teaspoon instant coffee
  • 1 tablespoon brandy Cardenal Mendoza
  • 4 tablespoons sugar
  • 50 grams of butter


  1. Melt the chocolate on soft heat, along with butter and brandy.
  2. Remove from heat and let cool slightly.
  3. Dissolve the teaspoon of coffee with a pinch of water.
  4. Separate the whites from the yolks.
  5. Add the ingredients into the chocolate in order, egg yolks, sugar and cream.  
  6. Whip the egg whites to soft peaks and add to the above mixture very slowly and carefully.
  7. Pour the mixture into cups and put it in the fridge for a few hours.