Decadent Chocolate Mousse

This luscious chocolate mousse has subtle notes of coffee and whisky. It’s the perfect indulgence for Valentine’s Day or any other special occasion. For a chocolate-peanut version, layer the mousse with chopped salted peanuts.

MAKES: 4 servings

PREP TIME: 20 minutes

COOKING TIME: about 7 minutes

CHILLING TIME: at least 4 hours

INGREDIENTS:

MOUSSE:

• 6 oz semi-sweet chocolate, coarsely chopped
• ¾ cup unsalted butter, softened
• ¼ cup brewed black coffee
• 4 large egg yolks
• ⅔ cup granulated sugar
• 2 Tbsp whisky (optional)
• 1 Tbsp water
• Whipped cream and chocolate shavings (see sidebar) for garnish

EGG WHITES:

• 4 large egg whites
• Pinch of fine sea salt
• 1 Tbsp granulated sugar
• ½ tsp vanilla extract

INSTRUCTIONS:

1. For the mousse, combine the chocolate, butter and coffee in a medium bowl set over a saucepan of hot, not boiling, water. Heat, stirring occasionally, until set over a saucepan of hot, not boiling, water. Heat, stirring occasionally, until
   smooth. Remove from the heat and set aside.
2. Fill a large bowl with ice water and set aside.
3. In another medium bowl set over a saucepan of simmering water, whisk together the egg yolks, sugar, whisky (if using) and water until the mixture is light and begins to thicken slightly, 3 to 5 minutes.
4. Remove from the heat and set the bowl containing the egg yolk mixture in the bowl of ice water. Continue whisking until the egg yolk mixture is cooled and thickened.
5. Fold the chocolate mixture into the cooled egg yolk mixture. Set aside.
6. For the egg whites, in a large bowl and with clean beaters, beat the egg whites and salt until frothy. Beat in the sugar until stiff peaks form. Beat in the vanilla extract.
7. Using a rubber spatula, fold half of the egg whites into the mousse. Fold in the remaining egg whites just until incorporated. Do not overmix or the mousse will not be as light as it should be.
8. Spoon the mousse into four individual dishes or a large serving bowl. Chill for at least 4 hours, or overnight. (The ungarnished mousse can be covered and refrigerated for up to 3 days.) Serve garnished with whipped cream and chocolate shavings.

BAKING DAY SECRETS

• To make chocolate shavings, use a wide vegetable peeler to pare shavings from a block of room-temperature chocolate.