Dark chocolate mousse

Ingredients:

• 170 g semi-sweet or dark chocolate (or a mixture of both), finely chopped
• 1 cup heavy cream
• 1 tbsp. warm water
• 0.5 tsp instant espresso powder, optional
• 1 large egg
• 2 large egg yolks
• A pinch of fine salt
• 1/3 cup sugar

Preparation:

1. Place the chocolate in a medium heatproof bowl. Pour about 1 inch (2.5 cm) of water into the saucepan and bring to a very low simmer; place the bowl over the water, but make sure the bottom is not touching the water. Stir occasionally until the chocolate is melted and smooth. Alternatively, place the chocolate in a medium microwave-safe bowl. Melt at 50% power until soft, about 1 minute. Stir and continue heating until the chocolate is completely melted, about 1 to 2 minutes more.
2. Whip the cream in a medium bowl until soft peaks form. Be careful not to overwhip the cream, or the mousse will be thick. Cover and refrigerate while you prepare the eggs.
3. In a small bowl, combine water and espresso powder.
4. Place the eggs in another bowl, which can also be placed over a pan of simmering water. Whisk the egg yolks with a pinch of salt and sugar until light and fluffy, about 30 seconds. Place the bowl over the water and beat with a mixer or whisk, using a circular motion, until the eggs are very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the mixture falls off the whisk in wide ribbons, about 5 more minutes. Add the espresso.
   
   
   For a dark, rich mousse, use only bittersweet chocolate instead of semisweet and reduce the cream to 3/4 cup.
5. Stir about a quarter of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture. Finally, fold the whipped cream into the chocolate base to create a smooth, light mousse. Divide the chocolate mousse among four ramekins or wine glasses. Cover and refrigerate until completely set, about 1 hour. Serve.