Classic chocolate mousse is a must-have classic in your dessert repertoire. This one includes a tantalizing hit of Grand Marnier.
|6||ounces||good quality bittersweet chocolate, chopped|
|4||tablespoons||espresso or strong coffee*|
|3/4||cup||unsalted butter, room temperature|
|2–4||tablespoons||Grand Marnier (to taste)|
|~||whipped cream, as accompaniment|
|* You may substitute 1 1/2 teaspoons of espresso powder dissolved in 4 tablespoons of water.|
Prepare a large bowl or pan filled with ice water and set aside close at hand.
- Combine the chocolate and coffee in a double boiler or heatproof bowl set over simmering water. Heat gently, stirring occasionally, until chocolate is melted.
- Remove the chocolate from the heat and whisk in the butter, 2 tablespoons at a time, until all the mixture is smooth and creamy.
- In a medium heatproof bowl, whisk together the egg yolks and superfine sugar until the mixture is thick, pale yellow and forms a ribbon when the whisk is lifted.
- Set the bowl over simmering water and continue whisking for 3–4 minutes, until the mixture is foamy and hot to the touch. Remove from heat.
- Immediately set the bowl over the ice water and continue to whisk until the yolk mixture cools and again forms ribbons.
- Whisk the chocolate mixture and the Grand Marnier into the yolks. Set aside.
- In the bowl of a stand mixer, beat the egg whites and salt until soft peaks form. Add the granulated sugar and beat until firm (not stiff) peaks form.
- Fold about ¼ of the whites into the chocolate mixture until well combined. Very gently fold in the remaining whites, mixing only until no white streaks appear.
- Pipe or spoon the mousse in 6 wine glasses or pretty glass bowls.
- Tent with plastic wrap and chill at least 4 hours or overnight.
- Serve with whipped cream.