Chocolate Mousse

Three Letters. OMG.

The chocolate, butter and coffee, about to be melted

Our home made whipped cream!

The mousse inside a little hollowed out strawberry cup

The mousse in a glass with some shaved white chocolate

First, in a bowl whip with a whisk
- 1 cup of cold heavy cream

Whip it until it forms soft peaks, then refrigerate it.

Combine
- 4/12 ounces of bittersweet chocolate
- 1 tablespoon of strong coffee
- 2 tablespoons of unsalted butter, diced

Melt the chocolate on a double boiler. DON'T BURN IT (of course!). Make sure you are watching the chocolate and are constantly stirring it. It can make or break this dessert. Once the chocolate is melted, set it aside to cool. If it gets too cool, it will harden. To make sure this doesn't happen, touch a bit of the chocolate to your lip. It should be only a tiny bit warmer than your body temp when it's cooled fully.

While the chocolate is cooling seperate 3 eggs. Keep both parts of the egg (this is where I made my mistake, I didn't know I needed the yolks so I threw them away. I ended up having to crack 6 eggs!).

Combine the egg whites. Like the whipped cream, whip them untill they form soft peaks, then add
- 1 tablespoon of sugar

Set the whipped egg whites aside. Once the chocolate has reached a proper temperature, stir in the 3 egg yolks. Gently stir in about 1/3 of the whipped cream. Fold in about 1/2 of the whipped egg whites until incorporated. The fold in the remaining egg whites and the remaining whipped cream until fully incorporated.

Enjoy!


- Fun, flavor and maybe a little mess!