Ingredients:

  • 225g (8 ounces) bittersweet chocolate (60-70% cacao), finely chopped
  • 60ml (1/4 cup) strong brewed coffee (optional)
  • 60g (1/4 cup / 1/2 stick) unsalted butter, cut into cubes
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 60g (1/4 cup + 2 tablespoons) granulated sugar, divided
  • 120ml (1/2 cup) heavy cream

Instructions:

  1. Combine chocolate, coffee (if using), butter, and salt in a double boiler or heatproof bowl set over simmering water. Stir until completely melted and smooth. Remove from heat.
  2. In a separate bowl, whisk egg yolks with half of the sugar until pale and slightly thickened.
  3. Gradually whisk a small amount of the melted chocolate into the egg yolk mixture to temper it. Then, pour the egg yolk mixture into the remaining melted chocolate and whisk to combine.
  4. 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.
  5. In a separate bowl, whip the heavy cream until soft peaks form.
  6. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites, followed by the whipped cream. Be careful not to deflate the mixture.
  7. Divide the mousse among the serving dishes or pour into a large bowl. Cover and refrigerate for at least 4 hours, or preferably overnight.