Chocolate Mousse

Makes 5 to 6 servings in 5-ounce glasses

5 large egg yolks
2 shots hot espresso coffee
2 tablespoons sugar
1 teaspoon vanilla
8 ounces dark chocolate, melted

Meringue
4 large egg whites
¼ cup sugar
¾ cup heavy cream, whipped to soft peaks
Whipped cream for garnish

1. Beat the yolks with the espresso, sugar, and vanilla until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside while preparing the meringue.
2. In a clean bowl, whip the egg whites to a thick foam (you can do this with a whisk or in a mixing machine) and add the sugar gradually while still beating. Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. (The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.) Fold in the ¾ cup of whipped cream.
3. Immediately spoon or pipe the mousse mixture into molds (stemmed glasses such as brandy snifters or wine glasses, custard cups, or soufflé dishes are all good options). Chill the mousse at least 3 hours before serving. Spoon or pipe a dollop or rosette of the whipped cream on top of each mousse.

From The Culinary Institute of America's Bistros and Brasseries cookbook (Lebhar-Friedman, 2008).

Comments

[Carol Perkins]

At the Italian restaurant this summer you served a delicious Flouroess
Chocolate Cake... any chance for the recipe for a friend who can't have flour in desserts, etc... would be much appreciated. Thank you. Carol Perkins