Chef's Chocolate Mousse

1. 1

   Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.

2. 2

   Increase heat and boil until mixture registers 240F (soft ball stage) on a candy thermometer.

3. 3

   Meanwhile, beat egg whites and cream of tartar until soft peaks form.

4. 4

   Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso.

5. 5

   Cover and refrigerate for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.