Classic French Chocolate Mousse from Scratch

Prep:15

Cook:30

Total:6 45

Yield: persons

In a medium bowl, whip heavy cream until it forms stiff peaks. Refrigerate.
In a separate bowl, combine the sugar and egg yolks and whip until pale yellow. Set aside.
To create a double boiler, use a medium-sized saucepan. Add a few inches of water to the bottom of the saucepan and bring the water to a boil.
Set a metal bowl on top of boiling water making sure the bowl does not actually touch the boiling water.
Carefully heat the bittersweet chocolate, butter, water, and espresso powder. Stir frequently so you do not burn the chocolate.
Once the chocolate is melted, remove the metal bowl from the saucepan.
Transfer about ¼ of the hot chocolate mixture to the yolk/sugar mixture. This tempers the eggs so they do not cook too quickly. Mix well.
Transfer all of the tempered yolks back into the melted chocolate in your metal bowl.
Add the vanilla extract to your melted chocolate and eggs. Mix well.
Place the chocolate mixture back over the double boiler and cook slowly until the mixture has thickened. Set aside to cool.
In a separate bowl, whisk the egg whites until stiff peaks form.
Carefully add chocolate mixture and whipped cream to egg whites and mix until an even consistency.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Serve with whipped cream, or powdered sugar and berries.

Servings: persons

Calories: 348kcal