Makes 12 mini servings
This delicious, light dessert is quick, easy and should be made in advance. It is a lovely finish to an elegant meal. I like to serve this dessert in ¼ cup size ramekins (pots de crème).
ingredients:
4 ounces high quality imported semi-sweet chocolate, 2 ounces broken into small pieces, 2 ounces finely chopped (See Note)
2 tablespoons instant espresso powder
4 large eggs at room temperature (See Note)
½ cup heavy cream, chilled (See Note)
¼ generous cup sugar
preparation:
Place the small pieces of chocolate, espresso powder and 2 tablespoons hot water in the top part of a double boiler. Cover and set over simmering water. Stir occasionally until chocolate is melted. Whisk in 2 egg yolks until well combined. Discard the other 2 yolks.
Remove the top part of double boiler and cool chocolate for a minute.
Beat egg whites at high speed until frothy, gradually adding the sugar until stiff.
In a chilled bowl, beat the cream until it holds soft peaks.
With a rubber spatula, fold a third of the whites into the chocolate until well combined. Then reverse the process, fold the chocolate mixture into the whites, adding the chopped chocolate and the cream. Combine gently.
Spoon the mousse evenly into the ramekins. Cover with plastic food wrap and freeze for at least 3 hours, or overnight.
To serve:
If you like to serve this dessert cold, place it in the refrigerator for 10 minutes. If you prefer it more like a mousse, then leave it in the refrigerator longer.
Note:
It is easier to separate the eggs straight from the refrigerator, as the egg yolks tend to break as they warm.
I use a mini food processor to chop the chocolate finely.
It is easier to beat heavy cream in a chilled metal bowl, which I place in the freezer.
Instead of using a spoon to fill the ramekins, I use an ice cream scooper, No 50.
