Ingredients
Scale
- Dark Chocolate (70% cocoa solids) 200g
- Eggs 4 large, separated
- Caster Sugar 50g
- Double Cream 300ml
- Strong Coffee (cooled) 2 tbsp
- Vanilla Extract 1 tsp
- Pinch of Sea Salt
Instructions
- Step 1: Melt the chocolate in a heatproof bowl set over a pan of simmering water (bain-marie), ensuring the bowl doesn't touch the water. Stir until smooth, then remove from the heat and let it cool slightly.
- Step 2: In a separate bowl, whisk the egg yolks with the sugar until pale, thick and creamy. Stir in the cooled coffee and vanilla extract.
- Step 3: Gently fold the melted chocolate into the egg yolk mixture until well combined.
- Step 4: In a clean, grease-free bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold a spoonful of the whisked egg whites into the chocolate mixture to loosen it, then carefully fold in the remaining egg whites, being careful not to knock out too much air.
- Step 5: In another bowl, lightly whip the double cream until it forms soft peaks. Gently fold the whipped cream into the chocolate mixture.
- Step 6: Divide the mousse into individual serving glasses or bowls. Cover with cling film and chill in the refrigerator for at least 2 hours, or preferably overnight, before serving.
Notes
- Store leftover mousse in the fridge, covered tightly, for up to 3 days, but it's best enjoyed fresh for the richest flavour.
- This mousse is served cold; do not attempt to reheat it, as the texture will be ruined.
- Garnish each serving with a dusting of cocoa powder or a few fresh raspberries for an elegant presentation.
- For a richer flavour, use the highest quality dark chocolate you can find – it makes all the difference in the final result!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American