Ingredients:
- 225g (8 ounces) bittersweet chocolate (at least 70% cocoa), finely chopped
- 60ml (1/4 cup) strong brewed coffee (optional)
- 4 large eggs, separated
- 60g (1/4 cup plus 2 tablespoons) granulated sugar, divided
- 240ml (1 cup) heavy cream, cold
- Chocolate shavings (optional)
- Fresh raspberries (optional)
- Whipped cream (optional)
Instructions:
- Gently melt the chocolate with the coffee (if using) in a double boiler or heatproof bowl over simmering water. Stir until smooth and glossy. Remove from heat and let cool slightly (about 10 minutes).
- In a separate bowl, whisk the egg yolks with half of the sugar (30g) until pale and thickened, about 2-3 minutes. Alternatively, gently temper the egg yolks.
- Gently fold the yolk mixture into the slightly cooled melted chocolate until well combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar (30g) and continue beating until stiff, glossy peaks form.
- In another clean bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Gently fold a spoonful of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions. Next, gently fold in the whipped cream in two additions until just combined.
- Divide the mousse evenly among the serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set. Garnish with chocolate shavings, fresh raspberries, or whipped cream before serving the classic chocolate mousse.