Bittersweet Chocolate Mousse

1. 1

   In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted.

2. 2

   Remove the top of the double boiler and let cool to 75 on an instant-read thermometer.

3. 3

   Beat in the egg yolks until incorporated.

4. 4

   In a large bowl, beat the egg whites at medium-high speed until very soft peaks form.

5. 5

   Gradually add the sugar and beat until the whites are slightly firm and glossy.

6. 6

   In another bowl, beat the cream until firm.

7. 7

   Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain.

8. 8

   Repeat with the remaining whites and whipped cream.

9. 9

   Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours.

10. 10

    Garnish with chocolate shavings and serve chilled.

11. 11

    *Make Ahead: The mousse can be refrigerated for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.