Dark Chocolate Mousse


12 oz. top-quality semi-sweet chocolate (I use Ghirardelli)
1 cup whipping cream
1/4 cup hot coffee
1/4 cup hot water
3 egg yolks, beaten
1 teaspsoon vanilla
5 egg whites
1/3 cup sugar


Melt the chocolate in a double boiler over low heat, stirring until it’s completely melted, then take it off the heat immediately.

Whip the cream to soft peaks and set aside.

Pour the hot coffee and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. Add the vanilla to the egg yolks.

Whisk in the melted chocolate. Keep whisking even after the mixture is completely combined; this will help to cool the chocolate.

Whip the egg whites and the sugar until peaking, but not dry.

Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon.

Fold in the whipped cream. The key to great chocolate mousse is that you can’t incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend the two mixtures until uniform.



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