Chocolate Mousse

By lmeyer

Ingredients

• 1 cup semisweet chocolate chips
• 1 ounce unsweetened chocolate, chopped
• 1/4 cup freshly brewed coffee
• 1 tsp instant coffee powder
• 1/4 cup Grand Marnier liqueur
• 1 T Brandy
• 1 tsp pure vanilla extract
• 1 1/2 sticks unsalted butter, diced, at room temp
• 8 extra large eggs plus 2 T, divided
• Kosher salt
• 1/2 cup cold heavy cream

Preparation

Step 1

In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, brandy and vanilla extract. Cool to room temperature. Beat in the softened butter.

Meanwhile, place the egg yolks and the 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.

Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 T of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stuff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.

In the same bowl of the electric mixer fitter with the whisk attachment, whisk the heavy cream and the remaining 1 T of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mouse into a 2 quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.

Decorate with sweetened whipped cream just before serving