Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse. Remember, the higher the cacao percentage, the less sweet the chocolate.
Ingredients
6 Servings
¾
4
¼
⅛
3
6
2
Preparation
Step 1
Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
Step 2
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.
Step 3
Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.
Nutrition Per Serving
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