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6 ounces semi-sweet chocolate (chopped or chips)
2 tablespoons butter
2 tablespoons sugar
4 eggs separated
3 tablespoons brewed espresso, cold
1/4 teaspoon salt
In heavy saucepan over low heat, combine chocolate, butter and sugar. Cook, stirring frequently, until smooth and melted. Let cool 10 minutes.
In mixing bowl with an electric mixer on medium speed, beat egg yolks until pale and smooth. Gradually add chocolate mixture and beat well to combine. Mix in espresso and salt.
In another bowl, whisk egg whites until stiff, glossy peaks form. Gently fold into chocolate mixture in 3 parts until white just disappears.
Spoon mousse into dessert cups or a glass serving bowl and refrigerate for 4 hours. Serve cold.
2 tablespoons butter
2 tablespoons sugar
4 eggs separated
3 tablespoons brewed espresso, cold
1/4 teaspoon salt
In heavy saucepan over low heat, combine chocolate, butter and sugar. Cook, stirring frequently, until smooth and melted. Let cool 10 minutes.
In mixing bowl with an electric mixer on medium speed, beat egg yolks until pale and smooth. Gradually add chocolate mixture and beat well to combine. Mix in espresso and salt.
In another bowl, whisk egg whites until stiff, glossy peaks form. Gently fold into chocolate mixture in 3 parts until white just disappears.
Spoon mousse into dessert cups or a glass serving bowl and refrigerate for 4 hours. Serve cold.
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