200 g of bittersweet 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 tablespoons of confectioner's sugar
1 1/4 cups of heavy cream (300 ml)
200 g of bittersweet 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 tablespoons of confectioner's sugar
1 1/4 cups of heavy cream (300 ml)
In a medium-sized saucepan with 3 cups of water, place a refrigerator containing the chocolate pieces
Heat over low heat, stirring occasionally, until the chocolate melts (about 10 minutes). Reserve
In a small saucepan, bring the coffee and brandy to a simmer over medium heat
Combine the melted chocolate and coffee mixture, whisking until smooth
Let cool until thickened (approximately 6 minutes)
In a mixer bowl, beat the eggs with confectioner's sugar until light and fluffy (about 5 minutes)
Add the reserved chocolate mixture and beat until combined. Reserve
In another mixer bowl, beat the egg whites until stiff peaks form (about 2 minutes)
Add the confectioner's sugar and continue beating until firm peaks form (approximately 1 minute)
Fold the beaten egg whites into the reserved chocolate mixture. Reserve
In a mixer bowl, whip the heavy cream until stiff peaks form
Add to the reserved chocolate mixture and fold gently with a spatula
Transfer to a large serving dish, cover with plastic wrap, and refrigerate until firm (approximately 2 hours)
Serve
622 calories per serving
Note: When making the mousse, always choose fresh eggs and wash them well before using.
