Chocolate Velvet Mousse

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 ounces bittersweet chocolate, chopped
• 1 teaspoon instant espresso, dissolved in
• 2 tablespoons water
• 2 tablespoons dark rum or 2 tablespoons kahlua or 2 tablespoons grand marnier
• 1 large egg yolk
• 2 large egg whites, room temperature
• 1 dash cream of tartar
• 1 tablespoon sugar
• 1/4 cup heavy cream

Recipe

• 1 note: the flavor of this mousse depends entirely on the chocolate you use.
• 2 please use the highest quality chocolate you can.
• 3 do not use bakers chocolate.
• 4 do not use chocolate chips.
• 5 i like callabeut, but sharffenberger, valhrona, giardelli-- all are options.
• 6 directions: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• 7 stir until smooth.
• 8 whisk in the yolk and mix well.
• 9 set aside.
• 10 using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
• 11 add the whites and whip until soft peaks form.
• 12 sprinkle in the sugar, beating on high until stiff, but not dry.
• 13 fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• 14 beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
• 15 fold everything together gently until no streaks of appear.
• 16 turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
• 17 or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
• 18 note: this mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
• 19 this allows it to be formed into molds and terrines and be sliced or cut.
• 20 it is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
• 21 i also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
• 22 the uses for this mousse are endless.