Recipe

Chocolate Mousse - Barefoot Contessa Recipe

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Ingredients

Directions

Step #1 In a heat-proof bowl set over a pan of simmering water, Grand Marnier, melt the two chocolates, Armagnac, coffee powder, coffee, & vanilla extract.
Step #2 Cool to about room temp.
Step #3 Beat in the softened butter.
Step #4 Meanwhile, place the egg yolks & the 1/2 c of sugar in the bowl of an electric mixer fitted with the paddle attachment.
Step #5 Beat on high speed for about 5 mins, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon.
Step #6 With the mixer on lowish speed, mix in the chocolate mixture.
Step #7 Transfer to a larger mixing bowl.
Step #8 Measure 1 c of egg whites & freeze or discard the rest.
Step #9 Combine the c of egg whites with a pinch of salt & 1 tbsp of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment.
Step #10 Whisk on high speed until stiff but not dry.
Step #11 Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
Step #12 In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream & the remaining 1 tbsp of sugar until firm.
Step #13 Carefully fold the whipped cream into the chocolate mixture.
Step #14 Pour the mousse into a 2-quart serving dish.
Step #15 Cover up with plastic wrap & chill for a few hrs or overnight & up to a week.
Step #16 Decorate with sweetened whipped cream just before serving.
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