Dear Chocolate Mousse,
I will love you forever.
3/4 cup heavy whipping cream, divided
4 egg yolks
1/4 cup of good coffee, room temp
1/8 teaspoon salt
3 tablespoons sugar, divided
6 oz semisweet chocolate, chopped
2 egg whites
Beat 1/2 cup heavy cream in a medium bowl until stiff peaks form; cover and chill.
Combine egg yolks, coffee, salt, and 2 tablespoons sugar in a large glass or 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, about 1-2 minutes.
Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
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. Beat until firm peaks form.
Fold egg whites into chocolate
Fold whipped cream into chocolate just to blend
Divide mousse among six cups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; add to mousse.
Garnish with chocolate if desired
* Recipe inspired from Epicurious