Ingredients:
- % cacao minimum), chopped
Instructions:
- Create a double boiler setup. Combine the chopped chocolate and butter. Stir gently until the mixture is completely smooth and melted. Remove from heat and set aside to cool slightly (it must remain warm, but not hot).
- Whisk the hot coffee and vanilla extract into the slightly cooled chocolate mixture until incorporated. Set this chocolate base aside.
- In a separate bowl, whisk the egg yolks and granulated sugar vigorously until the mixture lightens significantly in colour and thickens slightly (reaching the ribbon stage).
- Temper the yolks by gently whisking one-third of the warm chocolate mixture into the yolk mixture. Then, gently fold the tempered yolk mixture back into the remaining chocolate mixture until just combined. Do not overmix.
- In a very clean, grease-free bowl, beat the egg whites with the pinch of salt until stiff, glossy peaks form. The peaks should hold their shape firmly when the whisk is lifted.
- Add one-quarter of the stiff egg whites to the chocolate mixture. Fold gently with a rubber spatula until just incorporated; this lightens the chocolate base.
- Gently fold in the remaining egg whites in two additions, using a cutting motion down the centre and sweeping up the sides of the bowl until no white streaks remain. Be delicate to avoid deflating the air.
- Spoon or pipe the mousse into individual ramekins or a single serving bowl. Cover lightly with plastic wrap (ensuring the wrap does not touch the surface). Refrigerate for a minimum of 4 hours, or preferably overnight, until fully set and chilled through.
- Dust lightly with unsweetened cocoa powder just before serving.