Classic Chocolate Mousse
Indulge in the rich and velvety goodness of this decadent chocolate mousse. With a luscious blend of espresso-infused chocolate and airy whipped cream, each spoonful is a delightful treat for your taste buds. Perfect for a special occasion or a sweet ending to any meal, this mousse is sure to impress your guests and leave them craving more.
— Constant Cookbook
Ingredients
- 3/4 chilled heavy cream, divided
- 4 large egg yolks
- 1/4 espresso or strong coffee, room temperature
- 3 sugar, divided
- 1/8 kosher salt
- 6 semisweet chocolate (60-72% cacao), chopped
- 2 large egg whites
Instructions
- Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
- Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
- Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
- Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
- Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.
- Just before serving, whisk remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.
- Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.
Yield
6 servings
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