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Categories:Viewed: 86 - Published at: a year ago
Ingredients
- 6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
- 1 cup heavy cream
- 1 tablespoon warm water
- 1/2 teaspoon instant espresso powder, optional
- 1 large egg
- 2 large egg yolks
- Pinch fine salt
- 1/3 cup sugar
Method
- Put the chocolate in a medium heatproof bowl.
- Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.
- Stir the chocolate occasionally until melted and smooth.
- (Alternatively, put the chocolate in a medium microwave-safe bowl.
- Melt at 50 percent power in the microwave until soft, about 1 minute.
- Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- Whip the cream in a medium bowl until it holds soft peaks.
- Take care not to over whip the cream or the mousse will be dense.
- Cover and refrigerate while you cook the eggs.
- Whisk the water and espresso powder together in a small bowl.
- Put the eggs in another bowl that also sets over the water in the saucepan.
- Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds.
- Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes.
- Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more.
- Fold in the espresso.
- Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg.
- Finally fold the whipped cream into the chocolate base to make a smooth light mousse.
- Pour the mousse into 4 serving dishes or wine glasses.
- Cover and refrigerate until set, about 1 hour.
- Serve.
- For a dark, double-rich mousse, use all bittersweet chocolate instead of the semisweet, and decrease the cream to 3/4 cup.