Chocolate mousse

Ingredients for 6 servings:

• 200 g dark chocolate (not couverture or similar)
• 4 tbsp coffee, boiled, very strong
• 100 g butter
• 4 tbsp powdered sugar, sifted
• 4 eggs, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

French recipe

Break the chocolate (I recommend at least 60% semi-sweet chocolate) into pieces and place it in a saucepan. Add the coffee and heat the mixture very carefully over a low heat so that the chocolate slowly dissolves in the coffee. To speed up the process, stir occasionally with a wooden spoon. Once the chocolate has completely melted into the coffee, gradually add the butter in small pieces to the chocolate, mixing in one piece at a time before adding the next. Then add the powdered sugar. Separate the four eggs and stir the four egg yolks into the chocolate. Once you have a smooth mixture, set it aside and remove it from the heat. Be careful, always use very low heat! Then beat the four egg whites until very stiff peaks form and carefully fold them into the still warm chocolate mixture. Don’t worry if it starts to look very crumbly and unsightly. If you fold in the egg whites long enough, you’ll get a smooth chocolate mousse that you can serve either in serving bowls or in a large bowl. Personally, I don’t turn the mousse out, but it will definitely have the consistency after about four hours in the refrigerator. So, refrigerate it for at least three hours before serving with a dollop of fresh cream.