(photo credit: Courtesy)
Chocolate Mousse1. Place the chocolate, coffee and cognac if using in a small bowl and
place over a pan of simmering water. Melt the chocolate. Transfer to a
large bowl and set a side to cool.
No fake whipping cream needed when you use great chocolate (no cheap
stuff or the recipe will not work) and a plump vanilla bean loaded with
flavor. This mousse is all about chocolate. Serve with fresh fruit,
cocoa nibs and chopped nuts.
-4 1/2 ounces bittersweet chocolate (70% cocoa mass), chopped
-3 tablespoons strong, brewed, coffee
-1 tablespoon cognac (or water)
-4 whole eggs at room temperature
-3 tablespoons water
-3 tablespoons sugar
-Pinch of kosher salt
-1 vanilla bean scraped
2. Place the eggs, water, sugar, salt and vanilla bean in the bowl of a
high-speed mixer fitted with the whisk attachment. Whisk on high until
the mixture resembles whipped cream. This will take 7-10 minutes-be
3. Fold the whipped eggs into the cooled chocolate in several additions.
4. Portion the mousse in dessert glasses or ramekins. Place in the
refrigerator to set at least 2 hours before eating. The mousse may be
made one day ahead, wrapped with plastic wrap and stored in the