Featuring Espresso Balsamic
6 - 8
ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter
Pinch of salt
1 teaspoon of vanilla extract
2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or
4 large eggs, separated
2 tablespoons sugar
½ cup chilled heavy cream for Mousse
cup chilled heavy cream, 2 tablespoons of sugar, 2 tablespoons Espresso Balsamic
Shaved bittersweet chocolate, for garnish, optional
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Whisk the
butter into the melted chocolate, 1 tablespoon at a
time. Stir in the salt, vanilla,
and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully
incorporated before adding the next, se the mixture aside.
Place the egg whites in a bowl and
beat with an electric mixer at medium speed until soft peaks form. Raise the mixer speed to high and slowly
add 2 tablespoons of sugar; beat to soft peaks. Whisk a quarter of the beaten white into
the chocolate mixture to lighten it, then gently fold
in the remaining whites.
Whip the ½ cup of cream into
soft peaks. Gently fold the whipped
cream into the mousse. Spoon portions of the mousse into 6 to 8 individula serving dishes or goblets. Cover and refrigerate to allow the flavors to blend, at least 2
hours. The mousse may be covered
and refrigerated for up to 24 hours.
another ½ cup of chilled cream, two tablespoons of sugar and 2
tablespoons of espresso balsamic until firm. Decorate the mousse with the Espresso
whipped cream and shaved chocolate.