- bitter chocolate - 240 Grams (from 62 to 70% cocoa)
- sugar - 3 items. spoons
- cocoa powder - 2 st. spoons
- soluble espresso coffee - 1 teaspoon
- water - 7 Art. spoons
- cognac - 1 st. a spoon
- big eggs - 3 pieces
- salt - 1/8 teaspoons
- cooled fat cream - 1 cup (plus 2 tablespoons cream)
1. Finely chop the chocolate. Stir, melt the chocolate, 2 tablespoons of sugar, cocoa powder, espresso, water and cognac in a medium bowl, set over a pot with hardly boiling water for 2.5 cm. Remove from heat. 2. Beat egg yolks, 1 teaspoon of sugar and salt in a bowl for 30 seconds. Pour the egg mixture with melted chocolate and beat thoroughly. Allow to cool until the mixture is slightly warmer than room temperature, from 3 to 5 minutes. 3. In a clean bowl, beat the egg whites with a mixer at medium speed to a foam, 1 to 2 minutes. Add the remaining 1 teaspoon of sugar, increase the speed and whisk for about 1 minute. Add about a quarter of the whipped proteins in the chocolate mixture and mix with a rubber spatula. Gently add the remaining egg whites and stir. 4. Whip the cream with a mixer at medium speed until they start to thicken, about 30 seconds. Increase the speed to high and whip for about 15 seconds. Using a rubber spatula, gently add the whipped cream into the chocolate-egg mixture and stir. Put the mousse in 6 or 8 individual bowls or glasses. Cover with a plastic wrap and put in the refrigerator for at least 2 hours. Mousse can be stored closed in the refrigerator for up to 24 hours.
Servings: 6-8