Chocolate Mousse

Ingredients

• ¾ C heavy cream
• 4 large egg yolks
• ¼ C brewed espresso at room temperature
• pinch kosher salt
• 3 tbs sugar
• 6 oz semisweet chocolate, chopped
• 2 large egg whites

Directions

1. Whip Cream: Beat ½ C cream to stiff peaks; cover and chill.
2. Cook Yolks: Whisk egg yolks with espresso, salt, and 2 tbs sugar in a heatproof bowl. Set over simmering water and whisk about 1 minute until pale, doubled in volume, and ~160°F.
3. Melt Chocolate: Remove from heat, add chocolate, and whisk until smooth. Cool to room temperature, whisking occasionally.
4. Whip Whites: Beat egg whites until foamy; gradually add remaining 1 tbs sugar and beat to stiff peaks.
5. Fold: Fold half the whites into the chocolate mixture, then the rest. Gently fold in whipped cream just to combine.
6. Chill: Spoon into ramekins and chill at least 2 hours until set.
7. Yield: Six 2-oz ramekins.
8. Serve: Top with whipped cream and a mint leaf.

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