Classic Chocolate Mousse

Name: Classic Chocolate Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges egg whites; 4 larges egg yolks; 177 milliliters chilled heavy cream, divided; 0 teaspoons kosher salt; 170 grams semisweet chocolate (61-72% cacao), chopped; 59 milliliters espresso or strong coffee, room temperature; 3 Tbsps sugar, divided

Classic Chocolate Mousse is a gluten free dessert. One serving contains 334 calories, 5g of protein, and 25g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for valentin day. If you have strong coffee, semisweet chocolate, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Beat 1/2 cup cream in a medium bowluntil stiff peaks form; cover and chill.

Ingredients you will need

Cream

Combine egg yolks, espresso, salt,and 2 tablespoons sugar in a large metalbowl. Set over a saucepan of gentlysimmering water (do not allow bowlto touch water). Cook, whiskingconstantly, until mixture is lighter incolor and almost doubled in volumeand an instant-read thermometerinserted into the mixture registers160°F, about 1 minute.

Ingredients you will need

Egg Yolk

Espresso

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove bowl from pan.

Equipment you will use

Bowl

Frying Pan

Addchocolate; whisk until meltedand smooth.

Equipment you will use

Whisk

Let stand, whiskingoccasionally, until room temperature.

Using an electric mixer, beat eggwhites in another medium bowl onmedium speed until foamy. Withmixer running, gradually beat inremaining 1 tablespoon sugar. Increasespeed to high and beat until firmpeaks form.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Bowl

Fold egg whites into chocolate in2 additions; fold whipped cream intomixture just to blend.

Ingredients you will need

Whipped Cream

Egg Whites

Chocolate

Divide mousse among six teacupsor 4-ounce ramekins. Chill until firm,at least 2 hours. DO AHEAD: Moussecan be made 1 day ahead; coverand keep chilled.

Equipment you will use

Ramekin