Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cocoa percentage, the less sweet the chocolate. This is a recipe I found in Bon Appetite magazine. It is really good. SERVINGS: 6
- 3/4 cup chilled heavy cream, divided
- 4 large egg yolks
- 1/4 cup espresso or strong coffee, room temperature
- 3 tbsp sugar, divided
- 1/8 tsp kosher salt
- 6 oz semisweet chocolate (60-72% cacao), chopped
- 2 large egg whites
- 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 (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
- Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
- Using an electric mixer, 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.
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.