Ingredients:

  • 8 ounces (225g) high-quality dark chocolate (60-70% cacao), finely chopped
  • 2 tablespoons (30ml) strong brewed coffee or hot water
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • 4 large eggs, separated
  • ¼ cup (50g) granulated sugar
  • 1 ½ cups (360ml) heavy cream, cold

Instructions:

  1. Combine chopped chocolate and coffee (or water) in a double boiler or heatproof bowl set over a simmering pot of water. Stir until smooth and completely melted. Remove from heat, stir in vanilla and salt.
  2. Carefully separate the egg whites and yolks into separate bowls.
  3. In a large bowl, whisk egg yolks with half of the sugar until pale yellow and slightly thickened.
  4. Gradually pour the melted chocolate into the egg yolk mixture, whisking constantly until smooth and well combined.
  5. In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
  6. In another clean bowl, beat the heavy cream with an electric mixer until stiff peaks form.
  7. Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Finally, gently fold in the whipped cream until just combined.
  8. Divide the mousse evenly among serving dishes or pour into one large bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set.
  9. Garnish with fresh berries, chocolate shavings, or a dollop of whipped cream, if desired.