3 large eggs, at room temperature
3/4 cup unsalted butter, softened
2 tablespoons coffee liqueur
100g bittersweet chocolate, chopped
1/2 cup heavy cream or half-and-half
2 tablespoons water
3 large eggs, at room temperature
3/4 cup unsalted butter, softened
2 tablespoons coffee liqueur
100g bittersweet chocolate, chopped
1/2 cup heavy cream or half-and-half
2 tablespoons water
Beat the egg whites until stiff and fluffy
In a small saucepan, combine the butter and 2 tablespoons of water
Heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth
Gradually add the egg yolks to the warm butter mixture, whisking constantly
Heat the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth and melted
Melt the coffee liqueur into the chocolate and set aside
Combine the egg whites and granulated sugar in a large mixing bowl and beat until stiff peaks form
Fold the whipped cream into the chocolate mixture until well combined
Pour the mousse into individual serving cups or a large serving dish and refrigerate for at least 2 hours before serving
If freezing, allow to thaw slightly before serving
Yield: 6-8 servings
