Bitter Chocolate Mousse with Brandy
Description
The dish is prepared without unnecessary complications. Chocolate mousse with a cognac aroma is an excellent dessert any time of the year. The ready dessert can be served at the table.
Instructions
- 1
Step 1
1. Finely chop the chocolate. Melt the chocolate, 2 tablespoons of sugar, cocoa powder, espresso, water, and brandy in a medium bowl set over a saucepan with barely simmering water, 2.5 cm deep, stirring constantly. Remove from heat.
- 2
Step 2
2. Beat egg yolks, 1½ teaspoons of sugar, and salt in a bowl for 30 seconds. Pour the melted chocolate into the egg mixture and beat thoroughly. Let it cool until the mixture becomes slightly warmer than room temperature, for 3 to 5 minutes.
- 3
Step 3
3. In a clean bowl, beat egg whites with a mixer at medium speed into a foam for 1 to 2 minutes. Add the remaining 1½ teaspoons of sugar, increase the speed and beat for about 1 minute. Add about one-quarter of the beaten egg whites to the chocolate mixture and stir with a rubber spatula. Gently add the remaining egg whites and mix.
- 4
Step 4
4. Beat the cream with a mixer at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and beat for about 15 seconds. Using a rubber spatula, gently fold the whipped cream into the chocolate-egg mixture and stir until smooth. Divide the mousse among 6 or 8 individual bowls or glasses. Cover with plastic wrap and refrigerate for at least 2 hours. The mousse can be stored covered in the refrigerator for up to 24 hours.