Warranty

Chocolate Mousse

While chocolate mousse is light and airy, do not be fooled – this is

incredibly rich! If you want smaller portions, use smaller cups, like

espresso cups. This can also be piped with a pastry bag to make the

perfect presentation.

Makes about 2½ cups (five individual servings)

6 ounces (about 1 cup) semisweet chocolate, chopped or chips

4 large egg yolks

4 tablespoons granulated sugar, divided

Pinch kosher salt

½ teaspoon espresso powder

2 tablespoons unsalted butter, cubed and room temperature

1 cup heavy cream

1 teaspoon pure vanilla extract

1. Melt the chocolate in a double boiler.

2. While chocolate is heating, put the yolks, 2 tablespoons of the sugar

and the salt into a medium mixing bowl. Using the whisk attachment,

select Speed 2 and whisk, gradually increasing to Speed 4, until

lightened, about 1½ minutes. Add the espresso powder and whisk on

Speed 4 until combined. Reserve.

3. Once the chocolate has just melted, add the butter and, still using

the whisk attachment, whisk on Speed 2 until butter is completely

incorporated. Add the egg yolk/sugar mixture and whisk on Speeds 3

and 4 until completely combined. Once combined, continue to whisk

over the double boiler for 1 minute to ensure the eggs have reached a

safe, cooked temperature (if you have a thermometer, you want to have

the mixture be 160°F). Remove bowl from the heat and reserve until

cool to the touch.

4. While the chocolate is cooling, put the heavy cream, vanilla and

remaining sugar into a medium to large mixing bowl. Using the whisk

attachment (no need to clean it from the previous task – a quick rinse is

fine, if desired), whisk, starting on Speed 1 and gradually increasing to

Speed 5 to reach medium-stiff peaks. This will take about 2½ minutes.

Take about one-third of the whipped cream and stir into the chocolate

mixture to lighten, and then with a large spatula, fold the remaining

whipped cream into the mixture until there are no streaks visible.

5. Divide among five custard cups (about 4 ounces each). Cover and chill

until fully set, minimum 2 hours. These will keep for up to 3 days in the

refrigerator.

Nutritional information per serving (4 ounces):

Calories 447 (58% from fat) • carb. 32g • sugars 28g • pro. 4g • fat 34g • sat. fat 21g

• chol. 224mg • sod. 39mg • calc. 29mg • fiber 2g

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