Chocolate Mousse (Mousse au Chocolat)

A dark, airy French chocolate mousse made with egg yolks, whipped whites, and a touch of coffee and brandy.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 3 tablespoons strong brewed coffee
• 2 tablespoons brandy
• 4 large eggs, separated
• 2 tablespoons sugar
• 3 tablespoons unsalted butter
• Pinch of salt
• Whipped cream, for serving

Directions

1. Melt the chocolate with the coffee over barely simmering water; stir until smooth, then beat in the butter and brandy and let cool slightly.
2. Beat the egg yolks with the sugar until thick and pale, then stir into the warm chocolate.
3. In a clean bowl beat the egg whites with the salt to firm peaks.
4. Fold the whites into the chocolate mixture in three additions, keeping it light and airy.
5. Spoon into serving glasses or pots and chill at least 4 hours until set.
6. Serve topped with whipped cream.

Notes

Written in our own words after the classic French chocolate mousse Dione Lucas taught.