Mousse is one of my favorite desserts, and it has also become one of Conor's favorites too. It's hard to find something wrong with smooth chocolate melted and folded into whipped cream and egg whites. It's so light and fluffy and dreamy. Maaaaybe I started writing this in bed while enjoying some of this mousse. It just feels so fancy but it is approachable and something you can totally make at home. Putting it into the teacups is a cute added touch but it is just as good in a ramekin or whatever glass you have hanging around! With Valentine's Day approaching I think this is an impressive thing to make for someone or to make together!
recipe from here!
1/2 cup heavy cream; chilled
4 large egg yolks
1/4 cup strong coffee or espresso
3 tablespoons white sugar
1/8 teaspoon salt
6 oz of dark chocolate; chopped if using bars. ( the recipe calls for 60-72% cacao- i used a mix of 60 and 67% because- well, that is what i had.)
2 egg whites
In a medium bowl, beat the chilled heavy cream till you have firm peaks. For me, this took about 9 1/2 minutes. Stick the bowl in the fridge so it stays chilled.
Next, in a medium glass or metal bowl combine the yolks, coffee, salt and 2 tablespoons of sugar. Set over a pot of simmering water, but be sure the water isn't touching the bowl. This is called a double boiler, fancy pants. Cook this mixture, whisking constantly until it is lighter in color almost doubled in volume. If you have it, stick an instant thermometer in and it should eat 160 degrees. Remove from heat and whisk in chocolate chunks. Leave out and let it come to room temp, stirring occasionally.
In a another medium bowl using an electric mixer, beat the egg whites on medium till they are foamy, gradually add 1 tablespoon sugar. Turn the mixer up and beat the eggs till you have firm peaks.
Fold egg whites into chocolate mixture in two additions. Next fold in whipped cream just till it is incorporated. Divide into teacups or ramekins and let chill for at least 2 hours in the fridge, Can be made up to 1 day ahead.