Chocolate mousse is light and airy, do not be fooled – this is incredibly rich! If you want smaller portions, use smaller cups, like espresso cups. This can also be piped with a pastry bag to make the perfect presentation.
Makes about 2½ cups (five individual servings)
6 ounces (about 1 cup) semisweet chocolate, chopped or chips
4 large egg yolks
4 tablespoons granulated sugar, divided
Pinch kosher salt
½ teaspoon espresso powder
2 tablespoons unsalted butter, cubed and room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
Nutritional information per serving (4 ounces):
Calories 447 (58% from fat) • carb. 32g • sugars 28g • pro. 4g • fat 34g • sat. fat 21g
• chol. 224mg • sod. 39mg • calc. 29mg • fiber 2g
1. Melt the chocolate in a double boiler.
2. While chocolate is heating, put the yolks, 2 tablespoons of the sugar and the salt into a medium mixing bowl. Using the whisk attachment, select Speed 2 and whisk, gradually increasing to Speed 4, until lightened, about 1½ minutes. Add the espresso powder and whisk on Speed 4 until combined. Reserve.
3. Once the chocolate has just melted, add the butter and, still using the whisk attachment, whisk on Speed 2 until butter is completely incorporated. Add the egg yolk/sugar mixture and whisk on Speeds 3 and 4 until completely combined. Once combined, continue to whisk over the double boiler for 1 minute to ensure the eggs have reached a safe, cooked temperature (if you have a thermometer, you want to have the mixture be 160°F). Remove bowl from the heat and reserve until cool to the touch.
4. While the chocolate is cooling, put the heavy cream, vanilla and remaining sugar into a medium to large mixing bowl. Using the whisk attachment (no need to clean it from the previous task – a quick rinse is fine if desired), whisk, starting on Speed 1 and gradually increasing to Speed 5 to reach medium-stiff peaks. This will take about 2½ minutes. Take about one-third of the whipped cream and stir into the chocolate mixture to lighten, and then with a large spatula, fold the remaining whipped cream into the mixture until there are no streaks visible.
5. Divide among five custard cups (about 4 ounces each). Cover and chill until fully set, minimum 2 hours. These will keep for up to 3 days in the refrigerator.