Classic Chocolate Mousse

By cindygwest

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 large egg yolks
• 1/4 cup espresso or strong coffee, room temperature
• 3 tablespoons sugar, divided
• 1/8 teaspoon kosher salt
• 6 ounces semisweet chocolate (60-72% cacao), chopped
• 2 large egg whites

Details

Servings 6

Preparation

Step 1

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

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Combine egg yolks, espresso, salt, and 2 Tbsp. 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.

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Remove bowl from pan. Add chocolate; whiske until melted and smooth. Let stand, whisking occasionally, until room temperature.

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Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.

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Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

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Divide mousse among six teacups or 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.

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Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.