Chocolate Mousse
INGREDIENTS
3/4 cup of heavy whipping cream, divided
4 egg yolks
1/4 cup coffee or espresso, room temperature
3 Tbsp of granulated sugar, separated
1/4 tsp kosher salt
8 oz semi-sweet baking chocolate 60-72% Cacao, chopped (I recommend Ghirardelli)
2 egg whites
INSTRUCTIONS
In a mixing bowl, whip 1/2 cup of heavy whipping cream to stiff peaks. Cover and refrigerate.
In a heat-safe bowl, resting over a pot of simmering water (double boiler), whisk together egg yolks, coffee, salt and 2 Tbsp of sugar. Continue stirring until mixture lightens in color and reaches 160 degrees on a candy thermometer.
Remove from heat and whisk in chocolate. Stir occasionally, until mixture is room temperature.
In a very clean (absolutely no oil or grease) and cool mixing bowl, beat egg whites until foamy. Add 1 Tbsp of sugar and continue to beat until stiff shiny peaks form.
Fold egg whites into chocolate mixture, half at a time.
Fold in whipped cream. This should be done slowly to preserve volume.
Spoon mousse into 6 - 4 oz ramekins or cups. Cover and refrigerate for at least 2 hours.
Whip remaining 1/4 cup of heavy cream to stiff peaks. You can add a splash of vanilla and a tsp of powdered sugar if you like it a little sweeter.
Serve mousse with whipped cream and berries.
Hope McCarthy