Every time I put chocolate mousse on my dinner menu, I have a back up plan for dessert. That's because it usually fails. I made it successfully in cooking school, but not since. Until today.Mousse is one of those recipes that's more about perfecting your technique than finding the right recipe. Don't be discouraged from trying this, though. The only way to get it right is to practice.
4 1/2 ounces of dark chocolate
2 Tbsp butter
2 Tbsp espresso or dark coffee
1 cup whipping cream
3 large eggs, separated
1 Tbsp sugar
On top of a double boiler, over gently simmering water, melt chocolate, butter and espresso together. While that's melting, whip the cream to soft peaks and put it in the fridge.
When the chocolate is mostly melted, take it off the heat. Stir it to make sure it melts completely. When it has cooled to body temperature, whisk the yolks together and stir into the chocolate mixture.
Beat the egg whites until they're foamy, slowly add the sugar while beating, then continue to beat until soft peaks form.
Gently stir one third of the whipped cream into the chocolate mixture. Fold half of the egg whites into the chocolate mixture just until combined. At this point, it's ok if it's a little streaky.
Add the chocolate mixture to the egg whites and gently fold together. Add the rest of the whipped cream and fold until the mixture is combined. At this point, you don't want a lot of streaks, but be careful not to overmix it. Mixing it too much will result in chocolate soup.
It's most impressive served in wine glasses, but a pretty glass bowl works, too. Pour it gently into the serving dish of your choice and refrigerate for a few hours, until it sets. I like fresh raspberries and whipped cream served with it.
Enjoy!
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