Flawless Chocolate Mousse
- 12 ounces best-quality semisweet chocolate, chopped
- 3/4 cups water
- 2 tablespoons instant espresso coffee granules
- Pinch of salt
- 4 egg yolks
- 1 cup very cold heavy cream
- 2 tablespoons Cognac, dark rum or Kahlua
Adapted from wsj.com
Place chocolate, water, coffee powder and salt in a double boiler or metal bowl set over simmering water. Heat, stirring frequently, until chocolate has just melted. Remove from heat and beat in yolks one at a time. Let cool completely.
In another bowl whip heavy cream, and when soft peaks form, beat in liquor. Fold whipped cream into cooled chocolate.
Transfer mousse to individual bowls or ramekins, or one big serving bowl, and refrigerate until set, at least 4 hours or overnight.