Classic Chocolate Mousse
Ingredients :
- 3/4 cup chilled heavy cream, divided
- 4 large egg yolks
- 1/4 cup espresso or strong coffee, room temperature
- 1/8 teaspoon kosher salt
- 3 tablespoons sugar, divided
- 6 ounces semisweet chocolate (61-72% cacao), chopped
- 2 large egg whites
Preparation :
Beat 1/2 cup cream in a medium bowl
until stiff peaks form; cover and chill.
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.
Remove bowl from pan. Add
chocolate; whisk until melted
and smooth. Let stand, whisking
occasionally, until room temperature.
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.
Fold egg whites into chocolate in
2 additions; fold whipped cream into
mixture just to blend.
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.
Before serving, whisk remaining
1/4 cup cream in a small bowl until soft
peaks form; dollop over mousse.
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