Italian Chocolate Mousse
Rich chocolate mousse flavored with espresso and dark rum, then chilled overnight for a light, airy dessert inspired by Marcella Hazan.
Equipment
- Double boiler
- Hand mixer or stand mixer
- Stainless steel mixing bowl, chilled in the freezer
Ingredients
- 6 oz semisweet chocolate, chopped fine
- 4 eggs, separated
- 2 tsp granulated sugar
- ¼` cup espresso coffee, strong
- 2 tbsp dark rum
- ⅔ cup heavy whipping cream, very cold
- sea salt
Instructions
- Put water on the bottom of a double boiler and bring to a gentle simmer. Set the top of the double boiler over it and add the chopped chocolate to melt.
- Put the yolks into a bowl and add the sugar. Beat until they are pale yellow and creamy.
- Add the melted chocolate, rum, and coffee, and mix with a spatula until well combined.
- Remove the stainless steel mixing bowl from the freezer and add the whipping cream Beat until stiff, then fold it into the chocolate mixture.
- Put the egg whites into a bowl and whip until they form stiff peaks. Fold them gently into the chocolate mixture.
- Taste and add sea salt, as desired.
- Spoon mixture into 6 dessert cups. Cover with plastic wrap and store in the refrigerator overnight. It is best when served within 24 hours, but can last up to 3 days in the refrigerator.