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Sprinkle the gelatin over 1/8 cup cold water in a small cup.
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Let stand, untouched, for at least 5 minutes, or until needed.
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Don't stir.
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Place egg yolks in a medium bowl near the stove and have a small whisk ready on the side.
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Combine the cocoa and coffee powder (if using)with 1/6 cup of sugar in a 1- to 1 1/2-quart saucepan.
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Stir in enough milk to form a paste, then add in the remaining milk.
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Bring mixture to a simmer over medium heat, stirring frequently with a wooden spoon, reaching the bottom and sides of the pan to prevent burning.
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Stir the chocolate mixture continuously once it begins to simmer.
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Simmer gently, still stirring, for about 1 1/2 minutes.
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Turn off the heat and whisk a small amount of the hot mixture into the egg yolks.
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Scrape the mixture back into the pot and whisk well to combine.
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Its now safe to eat and will thicken without anymore cooking.
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Stir in the softened gelatin, chopped chocolate, and vanilla.
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Let stand for a minute or so, and whisk again until chocolates completely melted and the mixtures perfectly smooth.
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Set the saucepan in a large bowl of ice water to cool and thicken.
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Stir and scrape the sides occasionally.
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If the mixture begins to cool too quickly, remove from ice bath, whisk and set aside.
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Should the mixture actually set, place the pan in a bowl of hot water and stir just until resoftened.
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Make the meringue: Simmer 1 inch of water in a large skillet.
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Combine cream of tartar and 1 tsp of water in a 4- to 6-cup heatproof bowl.
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Whisk in the egg whites and 1/4 cup of sugar.
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Place an instant-read thermometer near the stove in a mug of very hot water.
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Place the bowl in the skillet.
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Stir the mixture briskly and constantly with a heat-proof spatula, scraping the sides and bottom often to avoid scrambling the whites.
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After 1 minute, remove the bowl from the skillet.
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Quickly insert thermometer, tilting bowl to cover the stem by at least 2 inches.
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If its less than 160 F, rinse the thermometer in the skillet water and return it to the mug.
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Place bowl in the skillet again.
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Stir as before until temperature reaches 160 F when bowl is removed.
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Beat on high speed until cool and stiff.
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Fold about a quarter of the cooled chocolate mixture into the beaten egg whites.
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Scrape the egg white mixture back into the remaining chocolate mixture.
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Fold to combine.
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Note: if you dont mind raw egg whites, you dont need to cook the whites beforehand.
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Simply beat the whites and cream of tartar in a bowl (water is unnecessary).
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When the mixture forms soft peaks, slowly sprinkle in the sugar and beat until stiff.
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Because this cooked meringue is firmer and deflates less than ordinary meringue, theres a reversal in the conventional procedure for folding it with another mixture.
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If using regular meringue, lighten the mousse by folding a bit of the meringue in the chocolate mixture.
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Storage: May be kept covered in the fridge for one day.
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You can also easily freeze it.It tastes even more luxurious when frozen.
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If you want to use it as filling, then let it thaw in the fridge, and melt it in a bowl placed in simmering water and stir until liquidy.
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Serving Ideas:.
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Mousse: Pour into ramekins or small bowls cover and leave to set in the fridge for at least 4 hours or overnight.
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Mousse Cake: Prep a springform pan by lining it with parchment paper.
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Layer one slice of cake and sliced strawberries.
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Then pour the mousse over the top, then another slice of cake.
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Chill 4 hours or overnight.
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Unmold and slice.
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Truffle Centers: Transfer to a bowl, cover, and freeze until firm enough to scoop, 5 hours or longer.
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Get ready a bowl of hot water, a melon baller or spoon, a pan lined with wax paper, and the firm mousse.
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Dip the melon baller into the water and wipe dry.
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Form a scant 1-inch ball.
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Place it on the pan.
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Dip, wipe, and scoop centers until the mixtures gone.
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Freeze centers at least 12 hours, or overnight.
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Centers may be prepared to this point and frozen for up to 2 weeks.
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Roll in cocoa powder or dip in chocolate.
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Frozen Mousse: Freeze and scoop like ice cream.
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Jelly Roll Cake: Bake a jelly roll cake.
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Cool.
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Fill with mousse.
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Roll into a cylinder.
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Chill 4 hours or freeze until ready to serve.
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Storage: May be kept covered in the fridge for one day.
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65
You can also easily freeze it.It tastes even more luxurious when frozen.
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66
If you want to use it as filling, then let it thaw in the fridge, and melt it in a bowl placed in simmering water and stir until liquidy.
