This is a quick and easy recipe that doesn't involve egg separating and tempering. It makes a rich and decadent mousse that can be adjusted to your taste. If you're on a low carb diet and like dark chocolate, just leave out the sugar for a luxurious treat. If you prefer a milkier chocolate, use a lower cocoa percentage. I wrote this recipe down when I was in college and I think it was from the back of a cooking chocolate bar, but I can't for the life of me remember which brand. I like it because I don't need to whisk egg whites or temper yolks and it creates just as luxurious a mousse. Enjoy!
- 10 oz dark chocolate
- 1/4 cup espresso, hot
- 4 eggs
- 2-3 tbs sugar
- 2 cups heavy cream
Melt dark chocolate over a double boiler and remove from heat. Stir in coffee and allow to cool.
Beat eggs with sugar until fluffy, thickened and pale yellow, about 5-7 minutes.
Stir eggs into chocolate mixture.
Whip cream to stiff peaks and fold into mousse. Spoon into glasses or ramekins and chill for 2-3 hours. Serve as is or with some crème fraiche and red berries.