Ingredients
Scale
- 6 ounces bittersweet chocolate, finely chopped
- 6 ounces semisweet chocolate, finely chopped
- 6 ounces milk chocolate, finely chopped
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup strong brewed coffee, cooled
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- Pinch of salt
- Cocoa powder, for dusting (optional)
Instructions
- Step 1: Melt the bittersweet, semisweet, and milk chocolate together in a double boiler or microwave in 30-second intervals, stirring until smooth. Remove from heat and set aside to cool slightly.
- Step 2: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold in 1/4 cup of the granulated sugar. Set aside.
- Step 3: In a large bowl, whisk together the egg yolks, remaining granulated sugar, and cooled coffee until pale and thick. Slowly whisk in the cooled melted chocolate until combined. Stir in the vanilla extract.
- Step 4: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, followed by the whipped cream. Be careful not to overmix.
- Step 5: Divide the mousse among six individual serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Step 6: Before serving, dust with cocoa powder (optional) and enjoy!
Notes
- Store leftover mousse cake in the refrigerator for up to 3 days; its rich flavor intensifies slightly with time.
- For a slightly softer texture, let the mousse sit at room temperature for 10-15 minutes before serving.
- Serve this decadent dessert with fresh raspberries or a drizzle of chocolate sauce for an elegant presentation.
- To ensure perfectly smooth chocolate, use a double boiler; the gentle heat prevents scorching and ensures a luxurious melt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American