Bittersweet Chocolate Mousse
|Bittersweet chocolate||9 Ounce, finely chopped|
|Unsalted butter||4 1⁄2 Tablespoon, cut into small cubes|
|Strong brewed espresso||2 Tablespoon|
|Eggs||6 Large, separated|
|Heavy cream||2 Cup (32 tbs), chilled|
|Bittersweet chocolate||1 Tablespoon (For Garnish)|
1. In the top of a double boiler, or in a heat proof bowl set over a saucepan of simmering water, combine the chopped chocolate, butter and espresso and cook over moderately low heat, stirring, until the chocolate is melted. Remove the double boiler top from the heat and let the chocolate cool until the mixture registers 75° on an instant-read thermometer. Beat in the egg yolks until incorporated.
2. In the large bowl of an electric standing mixer fitted with a whip attachment, beat the egg whites at medium-high speed until very soft peaks form. With the mixer running, gradually add the sugar and beat until the whites form a slightly firm and glossy meringue.
3. In another bowl of an electric mixer, beat the heavy cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten egg whites until no streaks remain. Repeat with the remaining beaten egg whites and whipped cream until all the ingredients are smoothly combined.
4. Spoon the mousse into glasses and refrigerate until chilled, at least 3 hours. Garnish the glasses with the chocolate shavings and serve.