Chocolate Mousse

Ingredients

• •200 g Dark chocolate
• •3 pcs Eggs
• •150 ml Heavy cream
• •0.25 cup Sugar
• •1 tsp Vanilla extract
• •30 ml Espresso
• •1 tsp Vanilla
• •1 pinch Salt
• •0.5 tsp Espresso powder
• •1 cup Whipped cream

Instructions

1. 1

   Melt 200g dark chocolate (70%) with 60g butter over double boiler. Stir until smooth. Let cool slightly.

   💡 Don't let water touch the bowl - steam will seize the chocolate.} (Cook for 8-12 min at 212°F (rolling boil))

2. 2

   Whip 4 egg yolks with 50g sugar until thick and pale, about 3 minutes. Fold into chocolate mixture.

   💡 Temper the yolks by slowly adding chocolate while whisking.} (Cook for 2-4 min at medium (350-375°F))

3. 3

   Whip 300ml heavy cream to soft peaks. Gently fold into chocolate in three additions.

   💡 Fold gently to maintain volume - overmixing deflates the mousse.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Whip 4 egg whites to stiff peaks. Fold into mixture. Refrigerate for at least 4 hours or overnight.

   💡 The texture develops as it chills - be patient.} (Cook for 2-4 min at medium (350-375°F))

5. 5

   Serve in glasses with whipped cream and chocolate shavings.

   💡 For ultra-silky texture, sift the chocolate mixture before folding in whipped cream.} (Cook for 2-4 min at medium (350-375°F))