Dark Chocolate Mousse

From this submission.

Ingredients

• 1/3 cup white sugar
• 6 tbsp prepared, strong coffee
• 225 g dark chocolate (I prefer in the 70% range) (7oz)
• 1/4 cup whipping cream
• 3 large egg whites
• 1 1/2 cups chilled whipping cream

Directions

1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.
2. In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 1/4 cup of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.
3. Beat egg whites to soft peaks. Gently fold in 1/2 cup of the cooled chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently.
4. Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.
5. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Cover with plastic wrap, chill for 4 hours or overnight.

Step-by-step

1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.
2. In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 1/4 cup of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.
   

   Melting away on my makeshift double boiler.

3. Beat egg whites to soft peaks. Gently fold in 1/2 cup of the cooled chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently.
   

   Looks like bad news but it will come together! The key is slow folding!

   

   Tah dah! Eggs and chocolate, well combined!

4. Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.
   

   Ready for the big chill. This doesn’t look like a lot, but it is a very big bowl!

5. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Cover with plastic wrap, chill for 4 hours or overnight.

Warning: May cause extreme happiness.