Dark Chocolate Mousse

Ingredients

3 1/2 oz. Ghirardelli 60% cocoa bittersweet chocolate ( or other good quality chocolate)

2 tablespoons water

1 tablespoon unsalted butter

pinch of salt

1/2 teaspoon instant coffee powder

1 teaspoon vanilla extract

2 large egg yolks

2 tablespoons water

2 tablespoons granulated sugar

1/2 cup heavy whipping cream, chilled

additional sweetened cream and Maraschino cherries for serving

Method

Bring a saucepan of water to a simmer over low heat. Place chocolate, 2 tablespoons of water, butter, salt , coffee and vanilla in a heatproof bowl; set the bowl over the simmering water. Make sure that the simmering water does not touch the bowl! When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

Whisk egg yolks, 2 tablespoons of water and sugar in another heatproof bowl over the same pan of simmering water until the egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into the warm chocolate mixture, whisk until smooth. Whisk constantly until mixture has cooled to room temperature.

Pour 1/2 cup cold cream into a chilled metal bowl; whisk until the cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with the remaining whipped cream, folding gently until nearly all of the streaks have disappeared.

Divide the mousse into 4 6oz ramekins or pretty glasses. Cover with plastic wrap and refrigerate overnight or at least 4 hours.

Decorate with sweetened whipped cream and Maraschino cherries before serving.

Recipe adapted from Chef John (allrecipes).

Buon Appetito!