Making chocolate mousse is one of the most fun activities to do in baking, and one of the tastiest chocolate treats out there. The end result is a delicious treat well worth the work. Photo Credit: Home-Made Chocolate Mousse by James Sann, on Flickr
Melting the chocolate:
Place the chocolate and coffee in the small saucepan. Remove the larger pan with water from heat and place chocolate pan in it. Stir for one minute or so until chocolate begins to melt slowly over the hot water while you go on with the recipe.
The egg yolks and sugar
Place egg yolks in mixing bowl and start beating with whip while gradually pouring in sugar in a thin stream. Continue beating for 2 to 3 minutes until mixture is thick, pale and forms a slowly dissolving ribbon when a bit is lifted and falls back onto the surface. Beat in the liqueur or other liquid, and set the bowl in a pan of almost simmering water. Beat at moderate speed for 4 to 5 minutes, or until foamy and warm when tested with your finger. Remove the bowl from the hot water and either beat the mixture in mixer for several minutes until cool, or set it in a bowl of cold water and beat with your wire whip. It should again form the ribbon, and have the consistency of thick, creamy mayonnaise.
Adding butter and chocolate
Stir the chocolate again and continue until perfectly smooth. Gradually beat the softened butter into the chocolate. Beat the chocolate and butter into the yolks and sugar.
The egg whites
Beat the egg whites slowly until they begin to foam then beat in the salt. Increase speed gradually to fast until soft peaks are formed. Sprinkle on the sugar and continue beating until stiff peaks are formed. Stir one forth of the egg whites into the chocolate mixture to lighten it; scoop the rest of the egg whites on top and delicately fold them in.
Chilling and serving
Immediately turn the mousse into a lightly oiled 6 cup metal mold, a serving bowl, or individual cups. Cover and chill for several hours or overnight.
If you are unmolding the mousse, dip mold for several seconds in hot water, run a knife rapidly between edges of mousse and mold, and turned a chilled serving dish upside down over mold; reverse the two giving a sharp downward jerk, and the mousse should drop into place in a few seconds.
You may wish to pass with the mousse a bowl of lightly whipped cream flavored with powdered sugar and liqueur. If you are serving a ring-molded mousse, you could put the cream in the center and sprinkle with grated chocolate.