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  • 8 oz. bittersweet chocolate , chopped fine
  • 2 tbsp. cocoa powder (preferably Dutch-processed)
  • 1 tspn. instant espresso powder
  • 5 tbsp. water
  • 1 tbsp. brandy or cognac
  • 2 large eggs , separated
  • 1 tbsp. sugar
  • 1/8 tsp. salt
  • 1 cup heavy cream , plus 2 additional tbsp.


  • Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth.
  • Remove from heat.
  • Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds.
  • Pour melted chocolate into egg mixture and whisk until combined.
  • Let cool until just warmer than room temperature, 3 to 5 minutes.
  • In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes.
  • Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl.
  • Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
  • In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds.
  • Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more.
  • Using rubber spatula, fold whipped cream into mousse until no white streaks remain.
  • Spoon into 6 to 8 individual serving dishes or goblets.
  • Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)

Categories: Dessert  Mousse  Pudding 

Author Credit: Cooks Illustrated, January 2006

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