Dark Chocolate Mousse

By DixieDarlin2200

Ingredients

• 8 oz bittersweet chocolate, chopped fine
• 2 T cocoa powder
• 1 t intant espresso powder
• 5 T water
• 1 T brandy
• 2 large eggs, separated
• 1 T sugar
• 1/8 t table salt
• 1 c, plus 2T chilled heavy cream

Details

Servings 6

Preparation

Step 1

Melt chocolate, cocoa powder, espresso powder, water and brandy in medium heat-proof bowl set over saucepan filled with 1" of barely simmering water, stirring frequestnly and smooth. Remove from heat.

Whisk egg yolks, 1 1/2 t sugar and salt in medium bowl until mixture lighens in color and thickens slightly, about 30 seconds. Pour melted chocolate into eg mixture and whisk until combined. Let cool until just warmer than room temperature, 3-5 minutes.

In a clean bowl of standing mixture fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaiing 1 1/2 t sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from botton of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaiing egg whites with rubber spatula until a few white streaks remain.

In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours.