- ½ pound semisweet chocolate
- 1 Tbs instant coffee or espresso
- 1/3 cup boiling water
- 5 eggs, separated and at room t°
- Pinch of salt
- Whipped cream (see below)
- Break up the chocolate into a small, heavy saucepan.
- Dissolve the coffee or espresso in the boiling water and pour it over the chocolate.
- Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside for about 5 minutes.
- In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixer and mix until smooth. Do not over mix.
- Add the salt to the egg whites until they hold a definite shape but are not dry.
- Gently fold whites into chocolate mixture in three times. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no whites show.
- Gently pour into serving glasses or bowls, filling ¾ of the full capacity.
- Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy.
- Serve with whipped cream.
- In a bowl put ½ cup cold heavy cream, add 1 Tbs powdered sugar and beat until you have a firm consistency.
- Spoon over mousse.
This recipe can be easily doubled.
It can be made ahead up to 2 days. Keep refrigerated and bowl or ramekins covered with plastic wrap.
Granishes: use any toasted nut, flavored whipped cream or fruit (berries especially) you like that go with chocolate.
Keywords: dark chocolate mousse, dark chocolate mousse recipe, classic French mousse