Chocolate Mousse Recipe
- 4-1/2 oz. bittersweet chocolate, finely chopped
- 2 tbsp. unsalted butter, diced
- 2 tbsp. espresso or coffee
- 1 cup cold heavy cream
- 3 large eggs, separated
- 1 tbsp. sugar
- (Optional) strawberries and whipped cream
Whip the cream to soft peaks and refrigerate.
Combine the chocolate, butter, and espresso in the top of a double boiler, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warm to touch.
While the melted chocolate is cooling, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has cooled, whisk in the yolks. Gently stir in about a third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites. Finally, the remaining whipped cream.
Spoon or pipe the mousse into individual serving bowls. If you wish, top with fresh strawberries and whipped cream before serving. Refrigerate for at least 8 hours.
The chocolate mousse can be refrigerated for up to 2 days.