Chocolate Mousse

Starting with Laura Vitale's Mousse since it is for two people, and easy to make.

Ingredients (original)

1/3 cup of Bittersweet Chocolate, chopped

1 Tbsp strong coffee or...

1 Tbsp of Water

¼ tsp of Instant Espresso Powder

1 Tbsp of Unsalted Butter

1 Egg Yolk

1 Egg White

½ tsp of Vanilla Extract

2 Tbsp of Granulated Sugar

½ cup of Heavy Cream

Modifications

- Using Costco semi-sweet chocolate chips

- Replacing expresso powder and water with strong coffee

Tips

- Egg whites need to be room temp. Separate egg and let sit out first.

Whipped Cream Element

Chill bowl and attachment in freezer at least 1 hour (ideally hours). Whip cream and fridge.

Chocolate Element

Mix egg yolk and sugar in bowl until pale color.

Double boil bowl with chocolate, butter, either water and instant expresso, or coffee. Mix until a smooth mixture. Take off the heat.

Put about 1/4 of chocolate mixture in with egg yolk mixture (warm enough, but not able to scramble). Mix well. Add back to chocolate mixture. Add vanilla extract and mix together. Put back on heat on simmer, stirring constantly for a few minutes until it thickens. Set aside to cool (cannot add warm to egg whites).

Egg Whites Element

Whip until it forms stiff peaks.

Combine Elements

Add chocolate mixture and whipped cream to egg whites, and fold together until consistent. Pour into serving containers. Cover and fridge at least 4-6 hours, ideally overnight.