-
1
1.
-
2
Bring a saucepan filled with 1-inch or so of water to a slow simmer.
-
3
Put the chocolate in a medium heatproof bowl and set the bowl over, but not touching the water.
-
4
Stir the chocolate occasionally until melted and smooth.
-
5
Alternatively, put the chocolate in a medium microwave-safe bowl.
-
6
Melt at 50 percent power in the microwave until soft, about 1 minute.
-
7
Stir, and continue to heat until completely melted, about 1 to 2 minutes more.
-
8
2.
-
9
Meanwhile, whip the cream in a medium bowl until it holds soft peaks.
-
10
Take care not to over whip the cream or the mousse will be dense.
-
11
Cover and refrigerate while you cook the eggs.
-
12
Whisk 2 teaspoons warm water and espresso powder together in a small bowl, if using.
-
13
3.
-
14
Put the egg and yolks in another heatproof bowl that also sets over the simmering water in the saucepan.
-
15
Beat the eggs, sugar, and pinch of salt until foamy and light, about 30 seconds.
-
16
Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs are fluffy, thick, and warm to the touch, 2 to 3 minutes.
-
17
Remove from the heat and continue beating on high speed until thick ribbons fall from the beater when lifted over the bowl and the mixture has cooled slightly, about 3 minutes more.
-
18
Fold in the espresso.
-
19
(The mixture will seem loose at this point - that is ok.)
-
20
4.
-
21
Fold about a quarter of the chocolate into the eggs to lighten it, then fold in the rest of the chocolate.
-
22
Finally, fold the whipped cream into the chocolate base to make a smooth light mousse.
-
23
Pour the mousse into 4 serving dishes or wine glasses.
-
24
Cover and refrigerate until set, about 1 hour.
-
25
If desired, dust the tops with cocoa powder before serving.
-
26
Calories: 529
-
27
Total Fat: 41 grams
-
28
Saturated Fat: 23 grams
-
29
Total Carbohydrate: 43 grams
-
30
Protein: 7 grams
-
31
Sodium: 121 milligrams
-
32
Cholesterol: 239 milligrams
-
33
Fiber: 3 grams
