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Chocolate Mousse
Makes 16 servings
*12 oz. chocolate, semi-sweet
*3 oz. butter, unsalted
*1/4 + 1/3 cup coffee
*1 tsp. vanilla extract
*6 large egg yolks
*1 3/4 cups sugar. divided
*18 large egg whites - room temperature
*1 1/2 tsp. cream of tartar
*3 cups cold heavy cream
1Warm chocolate, butter, ¼ cup coffee and vanilla extract over a water bath until melted. Set aside.
2Heat the egg yolks and ½ cup sugar over a water bath until cooked and very thick. Add remaining ⅓ cup coffee and continue to cook the mixture like a sabayon until it is thick and foamy. Remove from water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.
3To prepare meringue, beat egg whites in mixer until foamy. Add cream of tartar and remaining 1¼ cups sugar. Increase speed to high and beat until stiff peaks form. Fold the meringue into chocolate base.
4Whip heavy cream until soft peaks form. Fold into chocolate base. Refrigerate.
5Serve in martini glasses with lightly sweetened whipped cream (Crème Chantilly) and shaved dark chocolate curls.
Seth Woods, Executive Chef/Owner of Aquitaine - Bar á Vin Bistrot, Boston, MA.