Mocha Mousse

1. 1

   In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks; cover with plastic wrap and refrigerate.

2. 2

   In a heatproof bowl set over (but not touching) simmering water, melt the chocolate.

3. 3

   Remove from heat.

4. 4

   In a small bowl, stir the espresso powder into the hot water until dissolved.

5. 5

   In a small saucepan, bring the sugar, corn syrup, and 1 tablespoon water to a boil over medium heat, and cook until mixture registers 238F on a candy thermometer, about 3 minutes; remove from heat.

6. 6

   In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks on medium speed until lightened, about 3 minutes, scraping down the sides of the bowl as needed.

7. 7

   With the mixer on medium speed, gradually pour the sugar syrup down the side of the bowl in a slow, steady stream.

8. 8

   With the mixer on high speed, beat until the mixture holds a ribbon-like trail on the surface for 2 seconds when the whisk is raised, about 2 minutes more.

9. 9

   Beat in the melted chocolate and the espresso mixture to combine.

10. 10

    Using a rubber spatula, gently fold in the chilled whipped cream until there are no streaks and the mixture is well combined.

* Per serving · 4 servings · Values may vary.