Difficulty: Average
Make Ahead
Serves 12
Ingredients:
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon instant coffee
- 1 tablespoon boiling water
- 6 eggs, separated and at room temperature
- 3 tablespoons sugar
- 2 cups heavy cream
- 2-1/2 dozen ladyfingers (optional)
- sponge cake or genoise (optional)
Instructions:
- Place chocolate in top of a double boiler and melt over simmering water.
- Dissolve the instant coffee in the boiling water and set aside to cool.
- Add egg yolks to chocolate mixture, one at a time, stirring after each addition until smooth.
- Beat egg whites until soft peaks form, then fold in sugar and beat until stiff but not dry.
- Stir 1/4 of the whites into the chocolate mixture; then fold in remaining whites.
- Remove from heat and chill.
- Using a chilled bowl and chilled beaters, whip cream until soft peaks form.
- Add cooled coffee; then fold the whipped cream into the chilled chocolate mixture.
- Spoon the mousse into a 2-1/2 or 3 quart bowl or souffle dish and chill for at least 6 hours.
Alternate method: Line the sides of a 9″-10″ spring-form pan with ladyfingers which have been split and placed vertically around the sides. Cover the bottom of the pan with a 1/2″ circle of sponge cake or genoise. Cover with the mousse and chill until firm.