Adapted from Bon Appetit (where their picture is SPECTACULAR and just wants to make me dive right into the photo with my mouth open), this is not for the faint-hearted or diet-conscious eater. Nor is it for someone that wants a “quick chocolate mousse” – it takes several processes to get this divine dessert, just right: decadently chocolately and rich at the same time as being lighter than air. I reduced the coffee because I want the coffee to boost the chocolate flavour, and I found that at 1/4 cup, it almost overpowered the chocolate flavour. I also doubled the salt from 1/8 teaspoon to 1/4 because I think salt makes desserts and other sweets taste better.
Ingredients makes six small teacups/ramekins
- 1/2 cup chilled heavy cream (you can use cooking or whipping cream)
- 4 large egg yolks
- 1/8 cup espresso or strong coffee, at room temperature
- 3 tbls sugar, divided into 2tbls and 1 tbls
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate (60-72% cacao), chopped
- 2 large egg whites
- 1/4 cup whipping cream to serve (optional)
Method
- Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill
- Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl
- Set over a saucepan of gently simmering water and cook, whisking constantly until mixture is lighter in color and almost doubled in volume (about 1 minute)
- Remove bowl from pan
- Add chocolate; whisk until melted and smooth
- Let stand, whisking occasionally, until room temperature
- Using an electric beater with clean, dry beaters, beat egg white in another medium bowl on medium speed until foamy
- With mixer running, gradually beat in remaining 1 tbsp sugar
- Increase speed to high and beat until firm peaks form
- Fold egg whites into chocolate in 2 additions
- Fold whipped cream into mixture just to blend
- Divide mousse among six teacups or 4-oz. ramekins
- Chill until firm, at least 2 hours
- DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving
- Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse