Espresso Chocolate Mousse

Instructions

1. 1

   In a heatproof bowl, melt 8 oz of finely chopped bittersweet chocolate (70%) and 3 tablespoons unsalted butter together over barely simmering water, stirring until smooth. Remove from heat and stir in 2 tablespoons strong espresso or coffee and 1 teaspoon pure vanilla extract. Allow the mixture to cool for 10 minutes.

2. 2

   In a separate clean bowl, beat 5 large egg whites with a pinch of cream of tartar and a pinch of salt until soft peaks form. Gradually add ¼ cup granulated sugar while continuing to beat until stiff, glossy peaks hold when the whisk is lifted.

3. 3

   Whisk in the egg yolks one at a time into the cooled chocolate mixture until glossy and well combined. Gently fold the beaten egg whites into the chocolate mixture in three additions, using broad strokes to preserve as much airiness as possible.

4. 4

   In another bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar to medium-stiff peaks. Gently fold the whipped cream into the chocolate mixture until just combined — it’s okay if a few streaks of cream remain.

5. 5

   Spoon the mousse into 6 serving glasses or ramekins and refrigerate for at least 3 hours until fully set and chilled. Just before serving, dust with cocoa powder for an elegant finish.