This chocolate mousse can be used to fill cakes or tarts. But my favorite way to enjoy this dessert is to scoop it into wineglasses, parfait glasses, teacups, custard cups, pretty bowls or glasses.
- 4 Ounces bittersweet or semisweet chocolate, cut into small pieces
- 2 Tablespoon unsalted butter, cut in small pieces
- 2 Tablespoon strong coffee or espresso (optional)
- 2 Large eggs, separated
- 1/8 Teaspoon cream of tartar
- 4 tablespoons granulated white sugar, divided
- 1/2 Teaspoon pure vanilla extract
- 1/2 Cup heavy whipping cream (35-40% butterfat content)
- In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Cover and refrigerate while you whip the egg.
- In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
- In another bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract until soft peaks form.
- Remove the chocolate mixture from the refrigerator, and gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
- Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.