Prep 30 mins
Cook 0 mins
A combination of butter and cream give this mousse an excellent texture and creamy taste.
- 6 ounces semisweet chocolate, chopped coarse
- 4 tablespoons unsalted butter, cut into four chunks at room temperature
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons strong coffee
- 4 large eggs, separated
- 2 tablespoons granulated sugar
- 1 tablespoon confectioners' sugar
- 3⁄4 cup heavy cream, whipped to soft peak stage with
- confectioners' sugar
- 1⁄4 cup whipped cream (to garnish)
- chocolate shavings (to garnish)
- Melt chocolate in a bowl set over a saucepan of barely simmering water.
- Whisk butter into melted chocolate, 1 tablespoon at a time.
- Stir in salt, vanilla, and coffee until completely incorporated.
- Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next 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.
- Fold a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.
- Gently fold whipped cream into mousse.
- Spoon portion of mousse into individual goblets.
- Cover and refrigerate to blend flavors, at least 2 hours or up to 24.
- Serve with additional whipped cream and chocolate shavings.
This turned out okay. The flavor was good, but it was more difficult than it had to be, i.e., it would have turned out the same had I used Cool Whip rather than going through the hassle of whipping the cream. There's definitly something to be said for making things simple.