Chocolate Mousse

  • 6 oz bittersweet chocolate
  • 4 Tbsp butter
  • Pinch salt
  • 1 tsp vanilla extract
  • 2 Tbsp espresso or orange liquor
  • 4 large eggs, separated
  • 2 Tbsp sugar
  • 1/2 cup chilled heavy cream, plus more for serving

Over a double boiler, melt the chocolate.  Make sure not to let the water touch the bowl the chocolate is in.  Add the butter to the melted chocolate one tablespoon at a time, whisking until incorporated.  Stir in salt, vanilla and coffee. Whisk in the egg yolks, one at a time, making sure each is incorporated before adding the next.

In a clean bowl, set over the double boiler, whisk the egg whites until they are slightly warmed.  Remove the bowl and continue whisking until the egg whites reach soft peaks.  Slowly add the sugar while continuing to whisk until the whites reach stiff peaks.

In a third clean bowl whip the cream.

Gently fold 1/4 of the egg whites into the chocolate mixture until smooth.  Fold in the remaining egg whites, then the whipped cream, being careful to fold gently and evenly until the mixture is free of streaks.

Spoon the mousse into cups or large serving bowl.  Chill completely before serving.  Serve topped with fresh whipped cream.


Makes 6-8 small servings

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