Chocolate Mousse
Indulge in the rich decadence of this luscious chocolate espresso mousse. Velvety smooth and full of deep chocolate flavor, this dessert is the perfect sweet treat for any occasion. Topped with a dollop of whipped cream, a sprinkle of shaved chocolate, and a few fresh berries, it's a delightful finale that will impress your guests.
— Constant Cookbook
Ingredients
- 5 large egg yolks plus 4 large egg whites
- 2 tablespoons vanilla sugar (see Cooks' note)
- 2 shots (about 1 tablespoon) espresso coffee
- 8 ounces dark chocolate, melted and kept warm
- 1/4 cup sugar
- 3/4 cup heavy cream, whipped
- Optional garnishes: Whipped cream, shaved chocolate, and fresh berries
Instructions
- Heat ¾ cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
- Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
- Beat remaining 1¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
- Spoon mousse into eight (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving. Do ahead: Mousse can be chilled up to 1 day.
Yield
Makes 4 (6-ounce) servings
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