I’ve been a lazy, slothful blogger again despite already having this post ready to go since Valentine’s Day. I’m not a big mousse fan, but these little, easy beauties provided me with an excuse to pull out my utterly useless, yet adorable Le Creuset mini cocottes. It’s amazing what little you can do with them, so any opportunity is cause for celebration. This can be made ahead a few days in advance and then dressed up just before serving. I served mine with a dollop od whipped cream with a sprinkling of cocoa powder and fresh strawberries.
Classic Chocolate Mousse
6 Servings
- 3/4 cup chilled heavy cream, divided
- 4 large egg yolks
- 1/4 cup espresso, room temperature
- 1/8 tsp. kosher salt
- 3 Tbsp. sugar, divided
- 6 oz. semisweet chocolate (61-72% cacao), chopped
- 2 large egg whites
Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
Combine egg yolks, espresso, salt, and 2 Tbsp. 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 160 degrees, about 1 minute.
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 Tbsp. sugar. Increase speed to high and beat until firm peaks form.
Fold egg whites into chocolate in 2 additions; folded whipped cream into mixture just to blend.
Divide mousse among ramekins or mini cocottes. Chill until firm, at least 2 hours. Do Ahead: Mousse can be made a few days 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; dollop over mousse.
Jen Maan in Amman 