Chocolate Mousse

Hannah asked for Chocolate Mousse for her birthday and I automatically pulled down The Silver Palate Cookbook which has a whole section of them. I've made the Lime Mousse many times but never tried this (which is actually in the chocolate section - so these ladies are all about mousse and put them everywhere).

It was the deepest, darkest, most luscious mousse ever. Also rather solid, not ethereal like some you might think of. The recipe says it serves 8, but I'd say 10-12.

It was really easy, worked like a charm, and, as I said above, delicious.

INGREDIENTS

1-1/2 pounds semisweet chocolate chips
1/2 cup prepared espresso coffee
1/2 cup Grand Marnier
4 egg yolks
2 cups heavy cream, chilled
1/4 cup sugar
8 egg whites
Pinch of salt
1/2 teaspoon vanilla extract


METHOD

1. Melt the chocolate chips in a heavy saucepan over very low heat, stirring; add the espresso coffee, then stir in the Grand Marnier. Let cool to room temperature.
2. Add the egg yolks, one at a time, beating thoroughly after each addition.
3. Whip 1 cup of the cream until thickened, then gradually beat in the sugar, beating until stiff. Beat the egg whites with salt until stiff. Gently fold the egg whites into the cream.
4. Stir about one third of the cream and egg mixture thoroughly into the chocolate mixture. Then scrape the remaining cream and egg mixture over the lightened chocolate base and fold together gently. Pour into 8 individual dessert cups or a serving bowl. Refrigerate for 2 hours, or until set.
5. At serving time, whip the remaining cup of cream until thickened, add the vanilla, and whip to soft peaks. Top each portion of the mousse with a share of the cream.