Celestial Chocolate Mousse in a Glass

Allergens

Egg, Dairy

Ingredients

• 100g dark chocolate (70% cocoa)
• 2 tbsp strong brewed coffee
• 3 large eggs, separated
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 1 tsp pure vanilla extract

Instructions

1. In a double boiler, gently melt the chocolate and coffee together, stirring until smooth. Remove from heat and allow to cool slightly.
2. In a separate bowl, whisk egg yolks with sugar and salt until pale and thickened. Gradually whisk in the melted chocolate mixture until fully incorporated.
3. In another clean bowl, whip heavy cream and vanilla extract until stiff peaks form. Fold one third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream gently.
4. In a third bowl, whisk egg whites until stiff peaks form. Gently fold them into the chocolate mousse mixture.
5. Divide the mousse evenly into two glasses and refrigerate for at least 4 hours or overnight to set.

Chef’s Insight

For added luxury, serve with a scoop of vanilla ice cream on the side.

Notes

The chocolate used in this recipe can be customized to your preference, such as semi-sweet or milk chocolate.