Chocolate Mousse Recipe

Preparation

1. 1

   Melt the Chocolate

   In a heatproof bowl, combine the dark chocolate and espresso. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

2. 2

   Whip the Cream

   In a large mixing bowl, whip the heavy cream and vanilla extract together until soft peaks form. Be careful not to overwhip. Set aside.

3. 3

   Beat the Egg Yolks

   In another bowl, whisk together the egg yolks and half of the granulated sugar until pale and thick. Add the melted chocolate mixture to the egg yolks and mix until well combined.

4. 4

   Beat the Egg Whites

   In a clean mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

5. 5

   Combine Mixtures

   Gently fold the whipped cream into the chocolate-egg yolk mixture until combined. Then, fold in the beaten egg whites in two batches, being careful not to deflate the mixture.

6. 6

   Chill

   Spoon the mousse into serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 2 hours or until set.