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Lisa's Mocha Mousse



  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/4 cup toasted chopped almonds
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 tablespoon instant coffee
  • 2 tablespoons granulated sugar
  • Chocolate curls for garnish (optional)


  1. Whip cream until it holds peaks. Add 1/3 cup sugar, almonds and vanilla extract.
  2. In a separate bowl, beat egg whites and instant coffee together until stiff. Add 2 tablespoons sugar and beat until satiny in texture.
  3. Fold whipped cream into beaten egg whites and pour into a serving dish or individual dishes.
  4. Freeze for at least 2 hours.
  5. Decorate with chocolate curls just before serving, if desired.

From the kitchen of Lisa Stephens.

From the Family Recipes Collection of Linda Jolly and Lisa Stephens.


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