Chocolate Mousse: In a
medium-sized stainless steel bowl set
over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from
heat and set aside to cool for a few minutes. Then whisk in the two egg yolks.
Cover and refrigerate while you whip the egg whites and whipping cream.
In the bowl of your
electric mixer (or with a hand mixer), whip the two egg whites with the cream of
tartar until foamy. Gradually add two tablespoons of sugar and continue to beat
until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract
until soft peaks form.
chocolate mixture from the refrigerator, and gently stir a couple of spoonfuls of the
beaten egg whites into the chocolate mixture to lighten it, and then fold the
remaining whites into the chocolate mixture, gently but thoroughly. Fold in the
chocolate mousse into six individual serving dishes or glasses. Cover and
refrigerate for a couple of hours. Can serve with additional whipped cream,
fresh raspberries and/or shaved chocolate.
Scan for Demonstration Video