Chocolate Mousse Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water until smooth. Remove from heat and let cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Fold into the melted chocolate gently.

Beat Egg Whites

In another bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.

Combine Mixtures

Gently fold the egg whites into the chocolate mixture until fully combined. Spoon into serving dishes and chill in the refrigerator for at least 2 hours.

Prepare Water Bath

In a saucepan, bring water to a simmer.

Whisk Egg Yolks and Sugar

In a heatproof bowl, whisk together egg yolks, Cynar, and sugar until pale and thick.

Cook Sabayon

Place the bowl over the simmering water and whisk continuously until the mixture thickens and doubles in volume. Remove from heat and let cool.

Dissolve Gelatin

In a small bowl, sprinkle gelatin over 50 ml of cold water and let it bloom for 5 minutes.

Combine Coffee and Sugar

In a saucepan, heat the brewed coffee and sugar until dissolved.

Mix Gelatin into Coffee

Remove from heat and stir in the bloomed gelatin until fully dissolved. Pour into a mold and refrigerate until set.