This recipe is adapted from one of my favorite cookbooks and indeed blogs; What Katie Ate. More like pots de Crème than a mousse, a little goes a very long way with these decadently rich and fudgy desserts. I served them in espresso cups for that very reason and to give a nod to the coffee flavor that makes them so distinctive. There’s a bit more work involved than your average chocolate mousse but it’s definitely worth it. With the added benefit of needing to be made in advance, they’re a great way to end any dinner party, not just Valentine’s Day.
Mocha Chocolate Mousse
7 oz. dark chocolate (broken into pieces)
6 oz. unsalted butter
2 tablespoons espresso (or strongly brewed coffee)
4 large eggs, separated
2/3 cup superfine sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings for garnish
1. Find a heatproof bowl that fits snugly into a saucepan. Add enough water to the saucepan so it comes just below the bottom of the bowl and bring to a simmer. Melt the chocolate, butter and coffee together in the bowl stirring regularly. Remove bowl and set aside but keep the water simmering.
2. Add some ice cubes and water to a large bowl and set aside.
3. Sit another heatproof bowl over the simmering water and add the four egg yolks, sugar and 1 tablespoon of cold water. Whisk for about 3 minutes until it has thickened and become paler. Remove from the heat and place in the bowl of iced water. Continue to whisk for a further 5 minutes or until thickened and cooled slightly. Be careful not to get any water from the bowl into the egg mixture.
4. Add the chocolate mixture to the egg mixture and combine well.
5. Whisk the egg whites with a pinch of salt until beginning to peak. Slowly add the egg whites to the chocolate mixture, folding in gently until they are all combined.
6. Transfer the mixture to a jug with a spout for easier pouring and distribute among espresso cups or martini glasses. Chill for at least 3 hours in the fridge and serve topped with whipped cream and shavings of chocolate.