Chocolate Mousse

This is my first recipe from the Julia Child's cookbook that Tyler got me for my birthday. Yay!

Chocolate Mousse
adapted from Mastering the Art of French Cooking

4 egg yolks
3/4 cup sugar (extra fine if available)
1 tsp vanilla
6 oz semisweet baking chocolate
4 Tb strong coffee
1 1/2 sticks unsalted butter
4 egg whites
pinch of salt
1 Tb granulated sugar

1. Beat egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in vanilla. Place the mixing bowl over a pan of not-quite-simmer water and continue beating for 3 to 4 minutes until mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool.
   
2. Melt chocolate with coffee over hot water. Remove from heat and beat in butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.
   
3. Beat egg whites and salt until soft peak s are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
4. Pour into serving dish or individual dessert cups. Refrigerate for at least 2 hours or overnight.
   

Makes 6 to 8 servings.


The final product: chocolaty and delicious. This so good. It's creamy with just a hint of graininess (which if you don't like, could be fixed by using the extra fine or instant sugar); Tyler and I both love our chocolate dark and grainy so this is perfect. The chocolate is rich and intense. If you are susceptible to caffeine though, use decaf coffee or espresso. And definitely serve this with a healthy scoop of whipped cream. So good!!