Classic Chocolate Mousse




Ingredients
For the Chocolate Mousse:
- 4 large eggs
- 6 oz bittersweet chocolate, coarsely chopped or broken up
- 6 oz unsalted butter, cubed
- 1/4 cup strongly brewed coffee or espresso
- 1/2 cup + 1 Tbsp granulated sugar, divided
- 1 tsp vanilla extract
For the Toppings:
- 1 cup heavy whipping cream
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 Tbsp chocolate shavings
- 16 raspberries
Instructions
- 1
In a medium heat-proof mixing bowl, combine 6 oz chopped chocolate, 6 oz butter, 1/4 cup coffee. Heat a medium saucepan with 2-inches of water to a boil. Place your bowl with chocolate over a saucepan of simmering water so the bowl over the steam and not touching the water. Stir until chocolate is melted and smooth. Remove from heat and set aside.
- 2
Separate eggs and put 4 yolks in a large heat-proof mixing bowl with 1/2 cup sugar and 1 tsp vanilla extract. Whisk to combine. Place bowl over the saucepan of boiling water, and whisk until thickened, hot to the touch and lightened in color (about 4 minutes). Remove from heat. Use a spatula to stir chocolate mixture into the egg mixture, mixing until blended.
4 min - 3
Place 4 whites in a third medium bowl. Beat until foamy. Gradually add 1 Tbsp sugar and continue beating until medium peaks form. Fold egg whites into the batter one third at a time, fully incorporating between each addition. Once all egg whites are in, stop folding when mousse is smooth and even in color.
- 4
Divide mousse between 8 (4oz) ramekins, cover and refrigerate at least 2 hours or ideally overnight.
- 5
In a medium bowl, beat together heavy cream with 1 Tbsp sugar and 1/2 tsp vanilla extract on medium/high speed until soft peaks form.
- 6
Spoon generous dollops of whipped cream over chilled chocolate mousse cups and top with shaved chocolate and raspberries.
How to Make Chocolate Mousse:
How to Make Whipped Cream and Assembly:
Nutrition
Per serving (based on 8 servings)


