Chocolate Mousse

Ingredients

• ¾ C heavy cream
• 4 large egg yolks
• ¼ C brewed espresso at room temperature
• pinch kosher salt
• 3 tbs sugar
• 6 oz semisweet chocolate, chopped
• 2 large egg whites Directions

Directions

1. Beat ½ C cream to stiff peaks, cover and chill.
2. Combine egg yolks, espresso, salt, and 2 tbs sugar in a heatproof bowl.
3. Set over a saucepan of simmering water and cook, whisking constantly, until the mixture is lighter in color and almost doubled in volume. This should take about 1 minute and the mixture should be approximately 160°
4. Remove bowl from heat, add chocolate and whisk until melted and mixture is smooth. Allow to cool to room temperature, whisking occasionally.
5. Beat egg whites in a medium bowl until foamy. While mixing, gradually beat in remaining 1 tbs sugar and beat until stiff peaks form. A handheld electric mixer is good for this step.
6. Fold half the egg whites into chocolate mixture until just combined and then fold the other half in. This step is to mix in the egg whites but not lose the air whipped into them. Fold the whipped cream into mixture just to blend.
7. Put mousse into ramekins and chill until firm, at least 2 hours. This should yield 6 2-oz ramekins.
8. Top with whipped cream and a mint leaf.