Chocolate Mousse

En español

Yields: 4 portions

INGREDIENTS

• 6 ounces semisweet chocolate, 70% cacao
  
• 8 ounces heavy cream, cold (keep in a vessel with ice)
  
• ½ teaspoon instant espresso coffee
  
• 1 ounce butter, softened or at room temperature
  
• 2 tablespoons orange liqueur (or your favorite flavor)
  
• ½ cup granulated sugar
  
• 1 tablespoon powdered sugar
  
• 3 eggs, yolks and whites separated
  
• Pinch of salt

Garnish

• 1 teaspoon shaved chocolate
  
• 4 strawberries sliced to form “fans”

See also: Recipes from Hispanic cooking expert Denisse Oller.

— Photo by: Creativ Studio Heinemann/Westend61/Corbis

PREPARATION

1. Melt chocolate, 1ounce butter and espresso in double boiler or a glass bowl placed over a large pot of water over medium-low heat, stir continuously. Once melted, set aside.
   
   
2. Place yolks and ¼ cup sugar in double boiler; mix with a wooden whisk over medium-low heat. Stir for a few minutes or until yolks are warm and sugar dissolves.
   
   
3. Remove from heat and continue stirring until mixture attains a creamy, mayonnaise-like consistency. Set aside.
   
   
4. Place egg whites and the remaining ¼ cup sugar in double boiler; mix with wooden whisk over medium-low heat. Mix until egg whites are warm and sugar dissolves.
   
   
5. Remove from heat, add pinch of salt and mix with hand mixer until it acquires consistency of stiff meringue.
   
   
6. Pour creamy egg yolk mixture into one side of bowl, then fold into egg whites.
   
   
7. Pour melted chocolate into one side of bowl and fold into egg mixture.
   
   
8. Whip heavy cream, powdered sugar and orange liqueur together until firm; fold into chocolate-and-egg mixture.
   
   
9. Pour mousse into dessert cups, garnish with strawberries and shaved chocolate. Enjoy!

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