RECIPES: Chocolate Mousse

This is so good it will make you cry. Happy, happy chocolate tears.

8 oz bittersweet chocolate. (I mixed in chocolate chips)
2 T. cocoa powder
5 T. water
1 t. instant espresso
1 t. brandy
2 eggs, separated Pinch of salt 1 cup plus two tablespoons of whipping cream 1 tablespoon of sugar divided between the egg yolks and whites

Melt chocolate in top of a double boiler over low simmering water.

Add in cocoa, espresso, brandy and water whisking together well.

Separate eggs. Beat egg yolks with half the sugar and the salt.

Add a little of the slightly cooled chocolate mixture to the eggs and mix well. Then add this egg mixture back into the chocolate. If you add the egg yolks right into the hot mixture you will end up with chocolate scrambled eggs and this is not a good thing.

Whip cream until soft peaks form.

Whip egg whites until soft peaks form. Start on med. low for 2 min. add sugar then move up to higher speed. Don’t over beat.

Add ¼ of egg whites to chocolate mixture and then fold in remainder gently.

Fold in whipped cream
Spoon into dishes 6-8 bowls and cover with plastic and chill for 2 hours can be made up to 12 hours ahead.

This is so rich you only need a small serving. No really you can't eat a big bowl full. Enjoy.