Chocolate Mousse

By kathryns

Chill 2 hours; Can be covered and refrigerated up to 24 hours

Ingredients

• 6 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
• 4 tablespoons unsalted butter
• pinch table salt
• 1 teaspoon vanilla extract
• 2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
• 4 large eggs, separated
• 2 tablespoons granulated sugar
• 1/2 cup heavy cream, plus extra for garnish

Details

Servings 6
Preparation time 60mins
Cooking time 180mins

Preparation

Step 1

1, Melt chocolate any of the following three ways: in medium bowl set over large saucepan of barely simmering water; in uncovered Pyrex measuring cup microwaved at 50 percent heat for 3 minutes, stirring once at 2 minute mark; or in ovenproof bowl set in 350-degree oven for 15 minutes. Whisk butter into melted chocolate, 1 tablespoon at a time; stir in salt, vanilla, and coffee or liquor until completely incorporated. Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next; set chocolate mixture aside.

2. Stir egg whites in clean mixing bowl set over saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan. Beat with electric mixer set at medium speed until soft peaks form. Raise mixer speed to high and slowly add sugar; beat to soft peaks. Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.

3. Whip cream to soft peaks; gently fold into mousse. Spoon portion of mousse into six to eight individual serving dishes or goblets. Cover and refrigerate to blend flavors, at least 2 hours. (Can be covered and refrigerated up to 24 hours.) Serve with additional whipped cream.