Tag Archives: espresso

Classic Chocolate Mousse

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. 1/2 cup chilled heavy cream (you can use cooking or whipping cream)
  2. 4 large egg yolks
  3. 1/8 cup espresso or strong coffee, at room temperature
  4. 3 tbls sugar, divided into 2tbls and 1 tbls
  5. 1/4 teaspoon salt
  6. 6 ounces semi-sweet chocolate (60-72% cacao), chopped
  7. 2 large egg whites
  8. 1/4 cup whipping cream to serve (optional)

Method

  1. Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill
  2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl
  3. 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)
  4. Remove bowl from pan
  5. Add chocolate; whisk until melted and smooth
  6. Let stand, whisking occasionally, until room temperature
  7. Using an electric beater with clean, dry beaters, beat egg white in another medium bowl on medium speed until foamy
  8. With mixer running, gradually beat in remaining 1 tbsp sugar
  9. Increase speed to high and beat until firm peaks form
  10. Fold egg whites into chocolate in 2 additions
  11. Fold whipped cream into mixture just to blend
  12. Divide mousse among six teacups or 4-oz. ramekins
  13. Chill until firm, at least 2 hours
  14. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving
  15. Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse
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