CHOCOLATE MOUSSE
2 cups heavy cream
8 ounces semisweet or bittersweet chocolate, chopped
1/4 cup espresso
4 large egg yolks
3 tablespoons sugar
- Heat 3/4 cup cream in a small saucepan until hot. Whisk together egg yolks and sugar, in a medium bowl until well combined; add hot cream to egg yolk mixture in a slow stream, whisking until combined.
- Transfer mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly, about 4 to 5 minutes. Pour custard through a fine-mesh sieve into a large bowl; stir in espresso.
- Melt chocolate in a double boiler or a bowl set over a pan of simmering water, stirring frequently until melted. Whisk chocolate into egg yolk mixture until smooth. Refrigerate until very cold.
- Beat remaining 1 1/4 cups cream in a medium bowl with an electric mixer until medium-stiff peaks form.
- Whisk 1/4 of whipped cream into chocolate custard to lighten mixture, then fold in remaining cream gently until completely combined but still light.
*Source: Photo by American Heritage Chocolate on Unsplash