French Chocolate Mousse
★★★☆☆
Ingredients
- 6 ounces 85% dark chocolate, chopped (170 g)
- 6 ounces salted butter, cut into chunks (170 g)
- 1/4 cup strong brewed coffee (59.1 ml)
- 4 egg yolks
- 2/3 cup caster sugar (158 ml)
- 1 Tbsp rum (14.8 ml)
- 1 Tbsp water (14.8 ml)
- 4 egg whites
- 1 Tbsp caster sugar (14.8 ml)
- Pinch of salt
- 1/2 tsp vanilla extract (2.5 ml)
Instructions
- Melt chocolate, butter, and coffee together in a heatproof bowl set over a pot of simmering water (double boiler). Remove from heat and let cool slightly. \n2. In a separate heatproof bowl set over a pot of simmering water, whisk together egg yolks, 2/3 cup caster sugar, rum, and water. Whisk constantly until thickened and airy. Cool over a bowl of ice water, whisking occasionally. \n3. Gently fold chocolate mixture into the cooled egg yolk mixture. \n4. In a clean bowl, whip egg whites with salt until soft peaks form. Add 1 Tbsp caster sugar and whip until stiff peaks form. Add vanilla. \n5. Gently fold one-third of the whipped egg whites into the chocolate mixture. Then, gently fold in the remaining egg whites. \n6. Divide mousse among ramekins. Refrigerate for at least 4 hours, or overnight, until firm.
Wine Pairing: Bold Red (Zinfandel) — Banyuls