Classic mousse might be the world’s most perfect chocolate dessert: creamy and smooth with a deep, intense flavor. My daughter adored this as a child, and finds it no less appealing now that she’s grown up.
|1/3||cup||butter, cut in small pieces|
|1||tablespoon||instant espresso powder|
|6||eggs, separated , room temperature**|
|1/4||cup||Cognac or brandy|
|* Use best quality chocolate such as Scharfenberger or Valrhona.** Room temperature eggs whip better than cold ones. If you forget to take them out ahead of time, put them in a bowl of warm water for 10 minutes.NOTE: NOTE: Uncooked eggs may carry the risk of salmonella. If salmonella is a concern in your area, pasteurized eggs (available in many supermarkets) may be substituted without affecting the recipe’s outcome.|