Hope McCarthyComment

Chocolate Mousse

Hope McCarthyComment
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

  1. In a mixing bowl, whip 1/2 cup of heavy whipping cream to stiff peaks. Cover and refrigerate.

  2. 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.

  3. Remove from heat and whisk in chocolate. Stir occasionally, until mixture is room temperature.

  4. 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.

  5. Fold egg whites into chocolate mixture, half at a time.

  6. Fold in whipped cream. This should be done slowly to preserve volume.

  7. Spoon mousse into 6 - 4 oz ramekins or cups. Cover and refrigerate for at least 2 hours.

  8. 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.

  9. Serve mousse with whipped cream and berries.