Last night, it rained.
It sounded like magic and love and dreaming and soup and kittens. I put on my fluffiest sweatshirt and cuddled up in bed and watched super classy shows like Jersey Shore and Teen Mom 2. Keepin’ things elegant, you know. I was joyous; absolutely blissful. Until, without any warning, some scary evil malicious malevolent forceful force came over me and I was craving chocolate frosting something fierce.
No amount of Gossip Girl was going to help me and I knew it, so I gave in. But chocolate frosting? Really? I couldn’t just eat chocolate frosting off of a spoon, that’s so unsophisticated. Thankfully, the Heavens have blessed us with chocolate mousse. Espresso chocolate mousse. It’s acceptable the eat that off of a spoon, let me tell you. Basically, when the Queen of England and every Manhattan socialite ever get together for dessert, they eat this. So classy I can’t even handle it!
It’s like eating chocolate clouds off a spoon. Heaven in a bowl. I could on and on, but I’d rather you just make it for yourself.
Espresso Chocolate Mousse
4 ounces bittersweet or semisweet chocolate, cut into pieces
2 tablespoons unsalted butter
1/2 teaspoon instant espresso powder
2 large eggs, seperated
1/8 teaspoon cream of tartar
3 tablespoons superfine sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
Set a medium sized bowl in the freezer- you will use this later to whip the cream.
In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. Remove from heat and allow to cool for a few minutes, then whisk in the two egg yolks. Set in the refrigerator.
In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy. Gradually add two tablespoons of the sugar, increase the speed of the mixer, and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
Take the bowl out of the freezer, and in it whip the heavy cream, vanilla, and remaining 1 tablespoon of sugar until soft peaks form.
Remove the chocolate mixture from the fridge and stir in a couple of spoonfuls of the beaten egg whites to lighten it, and then gently but thoroughly fold in the rest. Fold in the whipping cream. Don’t stir, fold!
Spoon into individual serving glasses, eat right away, or cover and refrigerate. Makes 6 servings.
Fact: I spilled hundreds of coffee beans on my floor in the taking of this photo. It was actually hilarious.
Eat some chocolate today. It’s good for you.