Chocolate
Mousse
Jim
Eaton
14 ounces bittersweet chocolate chopped into small pieces
1 cup heavy cream
¼ cup espresso, cold
1 tablespoon pure vanilla extract
¼ Kahlua (Optional)
3 eggs – separate yolks from egg whites
1/3 cup sugar
Whip
the egg whites to stiff peaks and refrigerate for later use.
Whip
the cream to stiff peaks and refrigerate for later use.
Melt the butter and chocolate in the microwave, in 30 second
intervals, stirring between each interval. My microwave took
two 30 second intervals to melt the chocolate.
While chocolate is melting, mix the egg yolks, vanilla and sugar
until smooth ribbons form. Add the espresso and Kahlua (if using)
and mix until smooth.
Add the egg mixture to the melted chocolate in batches until
smooth.
Fold in the cold egg whites in 3 stages. The first addition
can be mixed with a wooden spoon, but the last 2 additions should
be folded with a rubber spatula. It’s important to makes
sure the egg whites are well incorporated into the chocolate
mixture.
Finally, fold the whipped cream into the chocolate mixture.
If the chocolate is still warm, refrigerate the chocolate for
a couple minutes to cool down. The cream will break if the chocolate
is still warm. Fold the cream into the chocolate in 3 stages,
being careful not to over mix and deflate the mousse.
Refrigerate until ready to eat…if you can wait that long!
