A couple of months ago, my son went to Homecoming and enjoyed some of Kansas City’s finest dining before the dance. I decided to try to recreate his exquisite chocolate mousse dessert for him yesterday. His response was “What’s IN this?”!! Perhaps it will take a few more tries. Here’s the recipe:
Courtesy of Bon Appetit
- 3/4 cup chilled heavy cream, divided
- 4 large egg yolks
- 1/4 cup espresso or strong coffee, room temperature
- 3 tablespoons sugar, divided
- 1/8 teaspoon kosher salt
- 6 ounces semisweet chocolate (60-72% taco), chopped
- 2 large egg whites
- Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.
- Combine egg yolks, espresso, salt, and 2 tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water).
- Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume, about 1 minute.
- Remove bowl from pan. Add chocolate, whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
- Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tbsp. sugar, increase speed to high and beat until peaks form.
- Fold egg whites into chocolate in 2 additions; fold whipped dream into mixture just to blend.
- Divide mousse among six teacups or 4-oz ramekins. Chill until firm, at least 2 hours.
- Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.