I love chocolate and especially adore this simple elegant dessert. I usually make it the day of a party and allow it to sit in the fridge all day.
Dark Chocolate Mousse
4 large eggs, separated
½ cup sugar
4 Tb. unsalted butter
¼ cup water
1 tsp. instant espresso powder
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 Tb. confectioners sugar
1 tsp. vanilla extract
1 1/2 Tb. instant espresso powder, garnish
- Whisk the egg yolks, 1/4 cup sugar, butter, water, and espresso powder in a large bowl to blend. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk constantly for about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off the heat; leave the bowl over the water.
- Using an electric mixer, beat the egg whites in a separate large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from on top of the water. Fold 1/3 of the beaten whites into the warm chocolate mixture to lighten. Fold in remaining whites. Transfer the mousse to six ramekins. Cover and chill until set, at least an hour, or overnight.
- Meanwhile combine the cream, sugar and vanilla in a medium bowl and whisk until soft peaks form.
- To serve, add a dollop of whipped cream to each serving and dust the top with the espresso powder through a fine mesh sieve.