Ingredients for Dark Chocolate Mousse
- Bittersweet Chocolate
- Cocoa
- Instant Espresso Powder
- 1/4 cup water
- 1 tablespoon brandy (optional)
- Eggs
- 3 teaspoons granulated sugar
- Table Salt
- 1 cup heavy cream
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How to Make Dark Chocolate Mousse
- Finely chop 6 ounces of bittersweet chocolate (60-70% cacao).
- In a medium heatproof bowl set over a saucepan of barely simmering water (double boiler), combine the chopped chocolate, cocoa powder, espresso powder, water, and brandy. Stir frequently until completely smooth and melted.
- Remove from heat and let cool for 3-4 minutes.
- In a separate medium bowl set over the same simmering water bath, whisk together the egg yolks, 3 teaspoons of sugar, and a pinch of salt until the mixture lightens in color and thickens slightly (about 30 seconds).
- Pour the melted chocolate mixture into the egg yolk mixture and whisk until thoroughly combined.
- Let the chocolate mixture cool until just warmer than room temperature (3-5 minutes).
- In a clean bowl of a standing mixer fitted with a whisk attachment, beat the egg whites at medium-low speed until frothy (1-2 minutes).
- Gradually add the remaining sugar and increase the mixer speed to medium-high. Beat until stiff, glossy peaks form (about 1 minute).
- Carefully remove the whisk and bowl from the mixer. Gently whisk the egg whites a few more strokes by hand, ensuring all unbeaten whites are incorporated from the bottom of the bowl.
- Using a whisk, gently fold about one-quarter of the beaten egg whites into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites using a rubber spatula until only a few white streaks remain.
- In a separate bowl, whip the heavy cream at medium speed until it begins to thicken (about 30 seconds).
- Increase the speed to high and whip until soft peaks form (about 15 seconds more).
- Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain.
- Spoon the mousse into 6-8 individual serving dishes or goblets.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until set and firm.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
37g
Carbs
1g
