Ingredients
Equipment
Method
Instructions
- In a double boiler or a microwave-safe bowl, combine the dark chocolate chips with the boiling hot coffee or espresso. Stir continuously until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the melted chocolate mixture to the yolks, whisking constantly to avoid cooking the eggs.
- In a clean mixing bowl, use an electric mixer to beat the egg whites until they form stiff peaks. This will give your mousse its signature light and airy texture.
- Gently fold the whipped egg whites into the chocolate mixture in three additions. Be careful not to deflate the egg whites; you want to maintain the mousse's airy texture.
- Spoon the mousse into serving cups or ramekins and refrigerate for at least 2 hours, or until set. Before serving, top with whipped cream and garnish with fresh strawberries if desired.
Notes
- Ensure the chocolate is not too hot when mixing with the egg yolks to avoid scrambling.
- Keep mixing bowls and beaters for the egg whites completely clean and free from grease.
- Use a gentle motion when folding the egg whites to maintain the airy texture.
- Allow enough chilling time for the mousse to set properly; patience is key!