Carol's chocolate mousse

Basically the same recipe as Laura in the kitchen Chocolate mousse but with less sugar and salted butter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.

Step 2

In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl in Bain-marie to cook together the water, Espresso, butter and chocolate over very low heat just until the chocolate melts.

Step 3

Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently.

Step 4

In a big bowl, whisk the heavy cream until it forms stiff peaks, set in the fridge while you work on the rest of the recipe.

Step 5

In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture.

Step 6

Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture.

Step 7

Pour the mixture into cups and refrigerate for a minimum of 4 to 6 hours. Enjoy!