Classic Chocolate Mousse

A classic chocolate mousse elevates any dinner to a higher level. It's ideal for a dinner party because it's visually appealing, everyone gets their own portion, and you can make it ahead of time.

Ingredients :

• 1 cup heavy cream, cold

• 4 1/2 ounces (128g) of finely chopped bittersweet chocolate

• 2 tablespoons (28g) unsalted butter, cubed

• 2 tablespoons (30mL) brewed espresso or very strong coffee 

• 3 large eggs, separated

• 1 tablespoon sugar

• Raspberries to serve, optional

• Whipped cream to serve, optional

STEPS :

     1. Whip the cream :

Chill the heavy whipping cream after beating it to soft peaks.

     2. Melt the chocolate :

In the top of a double boiler, melt the chocolate, cubed butter, and espresso over hot, steaming water (not simmering), stirring regularly until smooth.

Remove the chocolate mixture from the fire and set aside to cool until just warm to the touch. Allowing the chocolate to cool will cause the mixture to seize when the other ingredients are added.

     3. Whip the egg whites :

After you've removed the chocolate mixture from the heat and allowed it to cool, whisk the egg whites until they're frothy and starting to retain a shape. Whisk in the sugar until the egg whites form stiff peaks.

     4. Add egg yolks to chocolate :

Stir in the egg yolks when the chocolate has cooled until it is just warm to the touch.

     5. Add egg whites and whipped cream :

To thin and loosen the chocolate mixture, gently fold in about one-third of the whipped cream. Fold in half of the egg whites. Add the remaining egg whites by blending. Add the remaining whipped cream by blending.

     6. Spoon into serving dishes, chill :

Mousse should be spooned or piped into serving dishes. If desired, top with fresh raspberries and whipped cream. Refrigerate for 8 to 24 hours to chill.

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