Chocolate Mousse

This was the October challenge on Sweet Punch and we were spoiled for choices as there was a Tomato Souffle and two varieties of Chocolate Mousse, one with eggs and the other without. The Eggless Chocolate Mousse was on my mind coz the prefix of recipe's name said 'Instant'. It had marsh mallows on the ingredient list which I somehow couldn't get hold of. At the eleventh hour, changed plans to make a Mousse with eggs. I had a bar of Cadbury's with I used. My kiddos simply loved it.

• Chocolate Mousse (with eggs)
• Recipe source: Simply Recipes 

• INGREDIENTS

  • 4 1/2 ounces bittersweet chocolate, finely chopped

  • 2 tablespoons (1 ounce) unsalted butter, diced
  • 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
  • 1 cup cold heavy cream
  • 3 large eggs, separated
  • 1 tablespoon sugar

  (Optional) Raspberries and extra whipped cream

  METHOD

  1 Whip the cream to soft peaks, then refrigerate.

  2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

  3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

  4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

  5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

  Serves 5-8, depending on the size of the servings.