Chocolate Mousse with Berries
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- 5 oz bitter sweet chocolate, finely chopped
- 2 T unsalted butter, diced
- 2 T espresso
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- 3 large eggs, separated
- 1 1/2 T sugar
- 2 pints fresh berries such as raspberries and strawberries
- Whip the cream until stiff, refrigerate.
- In a double boiler, over simmering water, melt the chocolate, butter, espresso and vanilla, stirring constantly until smooth. Turn off the heat but leave the pan on the burner to help it stay warm.
- Whip the egg whites until foamy and begin to add the sugar gradually, continuing to beat until soft peaks form. Set aside.
- Stir the egg yolks into the chocolate mixture until fully incorporated, then gently fold in 1/3 of the whipped cream. Next , gently fold in the egg whites, one half at a time. Now fold in the remaining whipped cream until fully incorporated. Spoon the mousse into a pretty serving bowl or individual dishes and chill for at least 8 hours or overnight.
- Serve with additional whipped cream and berries.
- *When using a double boiler take care that the lower pan isn’t “spitting” water, this can cause sauces to break and chocolate to seize should some of the water pop into the upper pan. If this is happening, lower the heat and wait until it stops before you add the ingredients to the upper pan.
- Melted chocolate should be warm to the touch but not too hot when adding the eggs so that they do not scramble in the chocolate. Also, adding them slowly while stirring constantly is a good idea.
Robin Shea http://www.robinshea.com/