Prep 20 mins
Cook 25 mins
Food & Wine Magazine, October 2007 edition. Chef Dave Cruz, from Ad Hoc, makes this as a tribute to the "old-fashioned" chocolate pudding. Large curls of chocolate, made with a vegetable peeler, garnish the bittersweet mousse. It needs to be refrigerated for 3 hours.
- 9 ounces bittersweet chocolate, finely chopped
- 4 1⁄2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons strong-brewed espresso (we use Cuban coffee)
- 6 large eggs, separated
- 2 tablespoons sugar
- 2 cups heavy cream, chilled
- bittersweet chocolate shavings, for garnish
- In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted.
- Remove the top of the double boiler and let cool to 75° on an instant-read thermometer.
- Beat in the egg yolks until incorporated.
- In a large bowl, beat the egg whites at medium-high speed until very soft peaks form.
- Gradually add the sugar and beat until the whites are slightly firm and glossy.
- In another bowl, beat the cream until firm.
- Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain.
- Repeat with the remaining whites and whipped cream.
- Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours.
- Garnish with chocolate shavings and serve chilled.
- *Make Ahead: The mousse can be refrigerated for up to 2 days.