Chocolate Mousse

Indulge in Executive chef Laura's Frankel's famous dessert.

Chocolate Mousse (photo credit: Courtesy)
Chocolate Mousse
(photo credit: Courtesy)
Chocolate Mousse
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
1. 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.
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 patient!
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 refrigerator.