Classic Chocolate Mousse

1. 1

   Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.

2. 2

   Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160u00b0F, about 1 minute.

3. 3

   Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

4. 4

   Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.

5. 5

   Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

6. 6

   Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD:

7. 7

   Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

* Per serving · 4 servings · Values may vary.

No additional tips available.