Decadent Chocolate Delight

Ingredients

• 200g (7oz) dark chocolate, finely chopped 200g (7oz) dark chocolate, finely chopped
• 4 large eggs, separated 4 large eggs, separated
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) strong brewed espresso, cooled 1/4 cup (60ml) strong brewed espresso, cooled
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 22g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
2. 2.
   In a separate bowl, whisk the egg yolks and sugar until pale and creamy.
3. 3.
   Slowly pour the cooled espresso into the egg yolk mixture, whisking continuously.
4. 4.
   Gradually add the melted chocolate to the egg yolk mixture, whisking until well combined.
5. 5.
   In another bowl, whip the heavy cream, vanilla extract, and salt until soft peaks form.
6. 6.
   Gently fold the whipped cream into the chocolate mixture until no streaks remain.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form.
8. 8.
   Carefully fold the beaten egg whites into the chocolate mixture until fully incorporated.
9. 9.
   Divide the mousse into serving glasses or bowls.
10. 10.
    Refrigerate for at least 4 hours, or until set.
11. 11.
    Serve chilled and garnish with chocolate shavings or a dollop of whipped cream, if desired.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Eggs — Make sure the eggs are fresh and at room temperature for better volume when whisking.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve a better consistency.
• Espresso — Brew a strong espresso and let it cool completely before adding it to the mixture.
• Whipped cream — Be careful not to overwhip the cream, as it can become grainy. Stop whipping when soft peaks form.

Tips & Tricks

• For a more intense chocolate flavor, use a combination of dark and semi-sweet chocolate.
• To add a hint of citrus, zest some orange or lemon and fold it into the mousse before chilling.
• Serve the mousse in elegant glassware for a visually appealing presentation.
• Experiment with different toppings such as fresh berries, crushed nuts, or a drizzle of caramel sauce.
• If you prefer a sweeter mousse, increase the amount of sugar to your taste.

Serving advice

Serve the Velvety French Chocolate Mousse chilled in individual glass cups or bowls. Garnish with chocolate shavings or a dollop of whipped cream for an extra touch of elegance.

Presentation advice

To create an eye-catching presentation, layer the mousse with a contrasting element such as a fruit coulis or a crunchy cookie crumble. Finish with a dusting of cocoa powder or a sprinkle of edible gold flakes for a touch of luxury.