Classic Chocolate Mousse

This classic chocolate mousse from Bon Appétit has both eggs and cream, making it very rich. That being said, it’s still only as good as the chocolate you use! I was stuck with Baker’s, but I would have preferred Ghiradelli. I decided to tackle this recipe before trying my hand again at a vegan aquafaba version (more on that in a later post). We really liked this version, though!

¾ cup chilled lactose-free cream, divided
4 large egg yolks
¼ cup espresso or strong coffee, room temperature
⅛ tsp. kosher salt
3 Tbsp. sugar, divided
6 oz. semisweet chocolate (60-72% cacao), chopped
2 large egg whites

Beat ½ cup cream in medium bowl until stiff peaks form; cover and chill.

Combine egg yolks, espresso, salt, and 2 tablespoons of sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 °F, about 1 minute.

Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon of sugar. Increase speed to high and beat until firm peaks form.

Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

Divide mousse among six teacups or 4-oz. ramekins. Chill until firm, at least 2 hours. Before serving, whisk remaining ¼ cup cream in a small bowl until soft peaks form; dollop over mousse.