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Dark Chocolate Mousse

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| Servings: 6 to 8 servings

Ingredients:

  • 8 ounces bittersweet chocolate, chopped fine (Ghirardelli bittersweet with 60 % cacao)
  • 2 tablespoons cocoa powder
  • 1 teaspoon instant espresso powder
  • 5 tablespoons water
  • 1 tablespoon brandy
  • 2 large eggs, separated
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup plus 2 tablespoons chilled heavy cream

Instructions:

  1. Melt chocolate, cocoa powder, espresso powder, water and brandy in medium heat-proof bowl set over a saucepan filled with 1 inch of barely simmering water.  Stir frequently until smooth and remove from heat.
  2. Whisk egg yolks, 1 ½ teaspoons sugar and salt in medium bowl until mixture lightens in color and thickens.  Pour melted chocolate into egg mixture and whisk until combined.  Let cool until just warmer than room temperature, 3 to 5 minutes.
  3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium low until frothy, 1 to 2 minutes.  Add remaining 1 ½ teaspoons sugar, increase mixer speed to medium-high and beat until soft peaks form when whisk is lifted.  Using whisk, stir about ¼ of beaten whites into chocolate mixture to lighten it.  Gently fold in remaining whites with rubber spatula until a few white streaks remain.
  4. Whip heavy cream in a clean bowl at medium speed until it begins to thicken, about 30 seconds.  Increase speed to high and whip until soft peaks form when whisk is lifted.  Fold whipped cream into mousse until no white streaks remain.
  5. Spoon into individual serving dishes.  Cover with plastic and refrigerate until set and firm, at least 2 hours.  Can be refrigerated for up to 24 hours.

Comments: This recipe is from COOKS ILLUSTRATED of which I am always satisfied.  If you choose to make the mousses a day in advance, leave it out at room temperature for 10 minutes b-4 serving.  A hand-held mixer can do the job of a standing one, times vary.

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