Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cacao percentage, the less sweet the chocolate.
Recipe information
Yield
Makes 6 servings
Ingredients
3
4
1
1
3
6
2
Need to make a substitution?
Preparation
Step 1
Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
Step 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.
Step 3
Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Step 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.
Step 5
Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
Step 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.
Step 7
Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.