200 g of dark chocolate, broken into pieces
1/4 cup of strong brewed coffee (60 ml)
3 tablespoons of brandy
4 large eggs at room temperature
1/4 cup of confectioner's sugar (40 g)
2 large egg whites at room temperature
1 1/2 teaspoons of confectioner's sugar
1 1/4 cups of heavy cream, fresh (300 ml)
200 g of dark chocolate, broken into pieces
1/4 cup of strong brewed coffee (60 ml)
3 tablespoons of brandy
4 large eggs at room temperature
1/4 cup of confectioner's sugar (40 g)
2 large egg whites at room temperature
1 1/2 teaspoons of confectioner's sugar
1 1/4 cups of heavy cream, fresh (300 ml)
Melt the chocolate in a medium saucepan over low heat, stirring occasionally with a spatula for about 10 minutes
Set aside
Froth the coffee and brandy together in a small saucepan over medium heat
Add the melted chocolate to the frothy mixture, whisking until smooth
Let cool to room temperature
In a separate bowl, beat the eggs and confectioner's sugar until light and fluffy for about 5 minutes
Fold in the cooled chocolate mixture
In another bowl, whip the egg whites until stiff peaks form
Fold in the whipped egg whites into the chocolate mixture with a spatula
Melt the heavy cream in a separate saucepan over low heat or warm it to room temperature
Whisk the melted cream until smooth and fold it into the chocolate mixture
Transfer the mousse to a large serving dish, cover with plastic wrap, and refrigerate for about 2 hours
Serve.
