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Dark Chocolate Mousse

Source of Recipe

From "Wine Bites" by Barbara Scott-Goodman


Recipe Introduction

"A rich chocolate mousse, flavored with espresso and lightened with whipped cream, is a nice dessert to serve at the end of the evening. It's also great for entertaining because it can be made a day ahead of time. Many wine aficionados love to drink a glass of Cabernet Sauvignon or old-vine Zinfandel with a dark chocolate dessert."

List of Ingredients

â—¦ 6 ounces bittersweet chocolate, finely chopped (about 1 cup)
â—¦ 4 large eggs, at room temperature, separated
â—¦ 2 teaspoons sugar
â—¦ ½ cup espresso or strong-brewed coffee
â—¦ â…” cup heavy (whipping) cream
â—¦ Fresh strawberries, raspberries, blackberries, or blueberries for garnish (optional)
â—¦ Whipped cream for garnish (optional)


Recipe

Melt the chocolate in the top of a double boiler set over barely simmering water, stirring until smooth. Set aside to cool slightly.

In a bowl, using an electric mixer set on medium speed, beat the egg yolks and sugar until pale yellow. Stir in the chocolate and espresso until well mixed.

In another bowl, with the mixer set on high speed, whip the cream with a wire whip or beater until it forms stiff peaks. Using a rubber spatula, gently fold it into the chocolate mixture.

In a clean, dry bowl, beat the egg whites at high speed with a clean, dry whisk or clean beaters until stiff peaks form. Using a rubber spatula, gently fold into the chocolate mousse, taking care to incorporate the whites thoroughly.

Spoon the mousse into a large serving bowl or individual dessert bowls, ramekins, or goblets. Put in the refrigerator until well chilled, at least four hours or up to overnight. Serve garnished with berries and whipped cream, if desired.

Serves 6 to 8