Almost pudding-like, this mousse is thick, dense, and absolutely delicious
Ingredients
4 large egg yolks
4 Tbsp granulated sugar
¼ tsp salt
2 Tbsp espresso/strong coffee OR vanilla
2 Tbsp unsweetened cocoa
2 oz dark chocolate (70% or more), finely chopped
¾ cup heavy (whipping) cream, chilled
Instructions
Set a glass bowl over a pot of simmering water, not touching the water. Whisk the egg yolks, sugar, salt and espresso (or vanilla) until the mixture is very warm and the sugar is completely dissolved (rub a bit between your fingers to make sure there is no grittiness).
Add cocoa and chocolate and whisk until almost melted.
Remove the bowl from the heat and whisk until completely melted. Let cool to room temperature/slightly warm.
Whip heavy cream until soft peaks form. Add HALF the whipped cream to the bowl of chocolate and fold gently with a rubber spatula until mostly combined.
Divide mousse into 2 dessert dishes, cover with plastic wrap and chill for 2 hours (or up to 1 day) before serving. Remove from the fridge 15 minutes before serving for best texture and flavor.
Garnish with remaining whipped cream, and/or berries, chocolate shavings, mint leaves...whatever strikes your fancy :)
Notes
Shawnda included the great tip with her recipe to put a small piece of paper towel over the top of the dish before plastic wrapping, to prevent condensation from forming on the surface of the mousse - brilliant!
Recipe by Hidden Ponies at https://hiddenponies.com/2012/01/why-women-need-fat-and-dark-chocolate-mousse-to-get-you-there/