Classic Chocolate Mousse
A rich and silky French dessert made with high-quality semisweet chocolate, espresso, and whipped cream. This elegant mousse has a light, airy texture from whipped egg whites while maintaining an intense chocolate flavor.
Ingredients
- •¾ cup chilled heavy cream, divided
- •4 large egg yolks
- •¼ cup espresso or strong coffee
- •⅛ teaspoon kosher salt
- •3 tablespoons sugar
- •6 ounces semisweet chocolate
- •2 large egg whites
Cooking Instructions
- 1.
Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
5 min
- 2.
Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°F, about 1 minute.
5 min
- 3.
Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
15 min
- 4.
Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
5 min
- 5.
Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
5 min
- 6.
Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
120 min
- 7.
Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.
5 min
