I made this last night, halving the recipe. It was excellent.
DARK CHOCOLATE MOUSSE
8 oz bittersweet chocolate, finely chopped (they recommend Ghirardelli 60%) *See note below if using 62-70% cacao) (I used Ghirardelli 60 %)
2 tablespoons cocoa powder, Dutch processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar, divided
1/8 teaspoon table salt
1 cup plus 2 tablespoons chilled heavy cream
1. Melt first 5 ingredients in medium heatproof bowl over saucepan with 1 inch of barely simmering water. Stir until smooth, remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar and salt in bowl until mixture lightens in color and thickens slightly. Pour melted chocolate mix into egg mix and whisk until combined. Let cool until just warmer than room temp.
3. In clean bowl, whisk/beat egg whites until frothy. (I used a stand mixer). Add remaining 1 1/2 teaspoons sugar and beat until soft peaks form. Stir 1/4 beaten egg whites into chocolate mix to lighten it; gently fold remaining egg whites until a few white streaks remain.
4. Whip heavy cream until it begins to thicken. (I used a stand mixer). Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic and refrigerate until set and firm, at least 2 hrs (can be covered and refrigerated up to 24 hrs).
*NOTE: Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated
Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier
From COOK'S ILLUSTRATED
DARK CHOCOLATE MOUSSE
8 oz bittersweet chocolate, finely chopped (they recommend Ghirardelli 60%) *See note below if using 62-70% cacao) (I used Ghirardelli 60 %)
2 tablespoons cocoa powder, Dutch processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar, divided
1/8 teaspoon table salt
1 cup plus 2 tablespoons chilled heavy cream
1. Melt first 5 ingredients in medium heatproof bowl over saucepan with 1 inch of barely simmering water. Stir until smooth, remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar and salt in bowl until mixture lightens in color and thickens slightly. Pour melted chocolate mix into egg mix and whisk until combined. Let cool until just warmer than room temp.
3. In clean bowl, whisk/beat egg whites until frothy. (I used a stand mixer). Add remaining 1 1/2 teaspoons sugar and beat until soft peaks form. Stir 1/4 beaten egg whites into chocolate mix to lighten it; gently fold remaining egg whites until a few white streaks remain.
4. Whip heavy cream until it begins to thicken. (I used a stand mixer). Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic and refrigerate until set and firm, at least 2 hrs (can be covered and refrigerated up to 24 hrs).
*NOTE: Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated
Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier
From COOK'S ILLUSTRATED