Saturday, April 13, 2013

Chocolate Mouse

Another of the desserts I made for Easter was a classic Chocolate Mousse. This recipe uses espresso which seems to enhance the dark chocolaty flavor and keeps the mousse from being cloyingly sweet.

Chocolate Mousse


3/4 c. chilled heavy cream, divided
4 large egg yolks
1/4 c. espresso or strong coffee, room temperature
1/8 t. kosher salt
3 T. sugar, divided
6 oz. semisweet chocolate (61-72% cacao), chopped
2 large egg whites

Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.

Combine egg yolks, espresso, salt and 2 tablespoons 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 whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon 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 6 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.

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