Chocolate Mousse Recipe
250 g bittersweet chocolate, finely chopped2 tablespoons (60 g) unsalted butter, diced2 tablespoons instant coffee powder 1 cup (240 ml) heavy cream3 large eggs, separated1 tablespoon sugar Fruit (Mango, Strawberry or Kiwi) for Garnish1 pack (240 ml) all purpose cream
Whip the heavy cream to soft peaks, then refrigerate.
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, butnot simmering, water, stirring frequently until smooth. Remove from the heat and let cooluntil the chocolate is just slightly warmer than body temperature.
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowluntil they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat untilsoft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir inabout one-third of the whipped cream. Fold in half the whites just until incorporated, thenfold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer infresh raspberries and whipped all purpose cream. Refrigerate for at least 8 hours.