Chocolate mousse

Ingredients for 4 servings:

• 4 eggs
• 2 tbsp sugar
• 2 tbsp cognac
• 170 g semi-sweet chocolate
• 3 tbsp coffee, strong
• 135 g butter
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

French recipe

Melt the chocolate and coffee over low heat, then dissolve the butter in small pieces. Check the pan every now and then to make sure nothing is sticking together! First, separate the eggs into yolks and egg whites. In a thin-walled bowl, beat the yolks with the sugar until frothy, at least 3-4 minutes! Now stir in the cognac. Place the bowl in a pan of hot water and beat the egg yolk mixture for another 4 minutes until frothy. Now place our bowl in a pan of cold water and continue stirring until the cream is beautifully light and creamy. This process should not be shortened, as the process and constant stirring are essential for success! Now it gets really strenuous; the egg whites must now be beaten stiffly, without ifs, ands, and buts. A little tip: adding a pinch of salt works wonders! The test with the bowl will save us by turning it upside down! If the egg whites stay in, we can be proud of ourselves and, with all the other preparations, have successfully overcome the biggest obstacles on the way to the finished mousse. Now slowly stir the chocolate mixture into the egg yolks and finally, very carefully, fold the egg whites into the chocolate mixture. Done! Now place the mousse in dessert bowls or in the entire bowl in the fridge for at least 6 hours and be patient! The mousse won’t be too sweet, will have a subtle coffee note alongside the chocolate flavor and a pleasantly firm consistency. Nevertheless, it will be wonderfully airy when you run a spoon through it. I’ll spare you the calorie information at this point!