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Chocolate and Café au Lait Mousse

Source of Recipe


From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris



List of Ingredients



• 1 pound Baker's semisweet chocolate
  
• 6 eggs, separated
  
• â…“ cup warm, brewed very dark coffee, preferably coffee and chicory blend
  
• ¼ cup warm milk and ½ cup sugar
  
• 2 tsp vanilla extract
  
• 1½ cups heavy whipping cream
  






Instructions



1. Melt the chocolate in a bowl in a microwave oven in 30-second bursts, stirring between each burst until the chocolate is completely melted and smooth. (This can also be done in a bowl over a pan of boiling water.)
   
   
2. In another bowl, whip the egg yolks until they become distinctly lighter in color. Combine the coffee and milk, and add it slowly to the yolks, whisking as you go. Add the chocolate slowly to the egg-and-coffee mixture and whisk well until the mixture is just barely warm and well blended.
   
   
3. Beat the egg whites until soft peaks form, then add the sugar and vanilla. Continue beating until stiff. With a rubber spatula, fold the egg whites into the chocolate mixture. Do this gently; don't worry about achieving an absolutely uniform mixture.
   
   
4. Whip the heavy cream in a metal bowl. Remember that cream whips best when cold and that if you overwhip, it will break up into butter and buttermilk.
   
   
5. If the chocolate mixture is still warm, let it continue to cool to room temperature. Then fold in the whipped cream with the rubber spatula or wooden spoon. Do this gently and keep at it until you have a uniform texture.
   
   
6. Spoon the mousse into serving dishes or pipe it in with a pastry bag for a more elegant presentation. If you like, top it with shaved chocolate or a strawberry.
   
   Serves 6 to 8