Ingredients
Equipment
Method
- Finely chop the dark chocolate and place it in a large heatproof bowl. Set aside near the stove.
- In a large bowl, beat egg yolks and granulated sugar on medium-high speed until thick, pale, and ribbon-like, about 3–4 minutes.
- Heat 2½ cups of heavy cream in a saucepan over medium heat until steaming with bubbles around the edges. Do not boil.
- Slowly whisk about half of the hot cream into the egg mixture to temper it, whisking constantly.
- Return the egg mixture to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (about 5 minutes). Do not boil.
- Pour the warm custard over the chopped chocolate. Let sit 30 seconds, then stir until smooth. Add vanilla, espresso powder, and salt.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours until completely cold.
- Whip the remaining 1½ cups of heavy cream to stiff peaks.
- Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream until just combined.
- Spoon mousse into serving glasses. Serve immediately or refrigerate up to 3 days.
- Whip topping cream with confectioners’ sugar to medium-stiff peaks. Spoon or pipe onto mousse and garnish before serving.
Notes
This mousse can be made up to 3 days in advance. Store covered in the refrigerator and add whipped cream topping just before serving for best texture.
