Double Chocolate Mocha Mousse

  • 17 Feb - 23 Feb, 2024
  • Mag The Weekly
  • Cookery

· 4oz. semisweet chocolate
· 2oz. bittersweet chocolate
· 2 large egg yolks
· 1½ tsp instant espresso powder
· 5tbsp granulated sugar
· 1½ cups heavy cream

Place the semisweet and bittersweet chocolates in a microwave-safe bowl. Melt according to package directions. Let it cool slightly. Meanwhile, in a small saucepan, whisk together the egg yolks, espresso powder, four tablespoons of granulated sugar and half cup of cream. Cook over medium heat, stirring constantly, until the mixture lightly coats the back of a spatula (do not let the mixture simmer or boil), two to three minutes.
Scrape the egg mixture into the cooled chocolate and whisk to combine. Refrigerate until cooled, about 25 minutes. Using an electric mixer, beat together the remaining cream and sugar in a medium bowl until stiff peaks form. In two additions, fold the whipped cream into the chocolate mixture. Divide among serving dishes and refrigerate for at least 20 minutes before serving. Sprinkle with shaved chocolate before serving, if desired.