Chocolate Mousse

Ingredients

• 8 ounces dark chocolate (60–70% cacao) – finely chopped
• 3 tablespoons unsalted butter – cut into small pieces
• 1 tablespoon strong brewed espresso – cooled
• 4 large large eggs – separated
• 0.25 cup granulated sugar
• 0.125 teaspoon fine sea salt

Instructions

1. Set a heatproof bowl over a saucepan of barely simmering water (the bowl should not touch the water). Add the dark chocolate (60–70% cacao), unsalted butter, and strong brewed espresso, and stir gently until just melted and smooth. Remove from the heat and let cool until warm to the touch, 5–10 minutes.
2. Separate 4 large eggs. Place the yolks in a large mixing bowl and whisk briefly to break them up. Whisk the lukewarm chocolate mixture into the yolks until glossy and fully combined.
3. In a clean bowl, add the egg whites and the fine sea salt. Beat to soft peaks, then gradually sprinkle in the granulated sugar and continue beating until the meringue is glossy with medium-firm peaks.
4. Fold one-third of the meringue into the chocolate base to lighten it. Gently fold in the remaining meringue in two additions until no white streaks remain and the mixture is airy.
5. Spoon the mousse into 6 small cups or ramekins. Cover and chill until set, at least 2 hours and up to 24 hours.
6. Serve well chilled.