Cooking Instructions
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Step 1
Beat
Heavy Cream (1/2 cup)
in a chilled glass or ceramic bowl until stiff peaks form. Cover and refrigerate until needed.
Step 2
Combine the
Egg Yolks (4)
with the
Espresso (1/4 cup)
,
Salt (1 pinch)
, and
Caster Sugar (2 1/2 Tbsp)
in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. For about a minute, whisk the mixture constantly until it's lighter in color and doubled in volume.
Step 3
Remove the bowl from the heat and break in the
Milk Chocolate (1/2 cup)
and
Dark Chocolate (1/3 cup)
. Whisk until the chocolate has melted and leave to sit, whisking occasionally, until the mixture reaches room temperature.
Step 4
Using an electric mixer at medium speed, beat the
Egg Whites (2)
until foamy.
Step 5
With the beater running, gradually add in the remaining
Caster Sugar (1 Tbsp)
. Set the beater to high and beat until stiff peaks form.
Step 6
Working in two batches, use a spatula to fold the egg whites into the chocolate mixture. Blend half of the whipped cream into the chocolate mixture.
Step 7
Divide the mousse between 4-6 ramekins or small dessert dishes. Refrigerate the mousse until firm – usually about 2-3 hours.
Step 8
Prior to serving, whisk the remaining
Heavy Cream (3 1/2 Tbsp)
to soft peaks and top each mousse with a dollop. Use a fine grater to grate over the reserved chocolate blocks and serve the mousse.
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