Dark Chocolate Mousse

  • Serves: 2
  • Cook Time: 60 minutes
  • Ready-in: 60 minutes
  • 4 1/2 ounces Dark Chocolate (finely Chopped)
  • 2 tablespoon Unsalted Butter (diced)
  • 1 cup Heavy Cream
  • 3 Large Eggs
  • 2 tablespoon Coffee, or hot water
  • 1 tablespoon Sugar
  1. Combine the chocolate, butter, and coffee in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth
  2. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature
  3. Meanwhile, whip the cream to soft peaks, then refrigerate
  4. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form
  5. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream
  6. Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours