I served this for Mark’s 49th birthday, at his request….soooo yummy!
8 oz. bittersweet chocolate, 62 to 70% cacao, chopped fine
3 Tbsp. sugar
2 Tbsp. Cocoa powder, Dutch-processed
1 tsp. instant espresso powder
7 Tbsp. water
1 Tbsp. brandy
3 large eggs, separated
1/8 tsp. salt
1 cup heavy cream, plus 2 more Tbsp. (chilled)
Melt chocolate, 2 Tbsp. sugar, cocoa powder, espresso powder, water and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
Whisk egg yolks, 1 ½ tsp. sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until thoroughly combined. Let cool until slightly warmer than room temperature, 3 to 5 minutes.
In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 ½ tsp. sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
Whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds longer. Using rubber spatula, gently fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours).
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