Name: Chocolate Mousse
Prep time: 15 min
Total time: 15 min
Ingredients: 4 1/2 ounce bittersweet chocolate (finely chopped); 2 tablespoons ounce unsalted butter (diced); 2 tablespoons tablespoon espresso or very strong coffee (I used decaf espresso from a local Starbucks; 1 cup cup cold heavy cream; 3 large eggs separated; one tablespoon tablespoon sugar

Chocolate mousse is a great dessert for entertaining because it looks pretty, everyone gets their own serving, and you can make it a day ahead of time. In fact, you do need to make it at least several hours ahead of time. I decided to prepare chocolate mousse using the darkest chocolate I could find (Trader Joe’s has some Belgian 70% cocoa 1 lb bricks). Chocolate mousse is a little bit tricky. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. If you stir and not fold the egg whites and whipped cream in, your mousse will not be fluffy, but dense.

Chocolate Mousse

Prep Time 15

Total Time 15

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Servings

Ingredients

4 1/2 ounce bittersweet chocolate finely chopped
2 tablespoons ounce unsalted butter diced
2 tablespoons tablespoon espresso or very strong coffee (I used decaf espresso from a local Starbucks
1 cup cup cold heavy cream
3 large eggs separated
one tablespoon tablespoon sugar

Instructions

Whip the cream to soft peaks, then refrigerate.
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Optional. Garnish with raspberries and extra whipped cream
Serves 5-8, depending on the size of the servings