Bittersweet Chocolate Mousse
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 8
- 9 ounces bittersweet chocolate, finely chopped
- 4 1/2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons strong-brewed espresso (we use cuban coffee)
- 6 large eggs, separated
- 2 tablespoons sugar
- 2 cups heavy cream, chilled
- bittersweet chocolate shavings, for garnish
Recipe
- 1 in the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted.
- 2 remove the top of the double boiler and let cool to 75° on an instant-read thermometer.
- 3 beat in the egg yolks until incorporated.
- 4 in a large bowl, beat the egg whites at medium-high speed until very soft peaks form.
- 5 gradually add the sugar and beat until the whites are slightly firm and glossy.
- 6 in another bowl, beat the cream until firm.
- 7 gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain.
- 8 repeat with the remaining whites and whipped cream.
- 9 spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours.
- 10 garnish with chocolate shavings and serve chilled.
- 11 *make ahead: the mousse can be refrigerated for up to 2 days.
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