Classic Dark Chocolate Mousse
Serves:
6 to 8
Category:
Ingredients
- 7 oz (210 g) bittersweet chocolate, chopped
- 2 tbsp (30 g) unsalted butter
- 1 cup (250 mL) whipping cream
- ¼ cup (60 mL) brewed espresso, cooled
- 3 tbsp (45 mL) brandy
- 3 large egg whites at room temperature
- 3 tbsp (37 g) sugar
- pinch salt
- chocolate shavings for garnish
Recipe from Bake with Anna Olson
by Random House, 2016
Step by Step Instructions
Step 1
Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other mousse components.
Step 2
Whip the cream to soft peaks and stir in the espresso and brandy. Chill until ready to use.
Step 3
In a clean bowl, whip the egg whites with the salt until foamy, then gradually add the sugar while continuing to whip the whites until they hold a soft peak when the beaters are lifted.
Step 4
By now the chocolate should be cooled to just above room temperature. Fold the whipped cream quickly into the chocolate in 2 additions, then fold in the whites all at once (the mousse will be soft). Pour this into desired serving dishes and chill until set, about 3 hours. Top with chocolate shavings before serving.
