+Espresso Chocolate Mousse
4 ounces bittersweet or semisweet chocolate, cut into pieces
2 tablespoons unsalted butter
1/2 teaspoon instant espresso powder
2 large eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons superfine sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup heavy whipping creamSet a medium sized bowl in the freezer- you will use this later to whip the cream.
In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. Remove from heat and allow to cool for a few minutes, then whisk in the two egg yolks. Set in the refrigerator.
In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy. Gradually add two tablespoons of the sugar, increase the speed of the mixer, and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
Take the bowl out of the freezer, and in it whip the heavy cream, vanilla, and remaining 1 tablespoon of sugar until soft peaks form.
Remove the chocolate mixture from the fridge and stir in a couple of spoonfuls of the beaten egg whites to lighten it, and then gently but thoroughly fold in the rest. Fold in the whipping cream. Don’t stir, fold!
Spoon into individual serving glasses, eat right away, or cover and refrigerate. Makes 6 servings.
