Chocolate Mousse

1. 1

   In the top of a double boiler set over simmering water combine the chocolate and the espresso.

2. 2

   Heat the mixture, stirring, until just melted.

3. 3

   Remove the pan from the heat and whisk in the butter, a little at a time, until smooth.

4. 4

   In a bowl with an electric mixer beat the yolks with 2/3 cup of the sugar until the mixture ribbons.

5. 5

   Beat in the coffee-flavored liqueur.

6. 6

   Set the bowl over a pan of gently simmering water and beat for 3-4 minutes, or until mixture is foamy and very hot to the touch.

7. 7

   Beat over cold water for 3-4 minutes until mixture is cool and forms a ribbon.

8. 8

   Mixture should have consistency of mayonnaise.

9. 9

   Whisk yolk mixture into chocolate mixture.

10. 10

    In a bowl with an electric mixer beat the cream with the remaining sugar until it is firm but not dry.

11. 11

    Stir one-fourth of the whipped cream into the chocolate mixture and gently but thoroughly fold in the remaining whipped cream.

12. 12

    Transfer the mousse to a serving bowl, serve immediately or chill it, covered, briefly.

13. 13

    Serve with Creme Anglaise or whipped cream.

14. 14

    Drink: Coffee

No additional tips available.