Ingredients:

  • 200g dark chocolate (70% cocoa), chopped
  • 1 cup brewed coffee, cooled
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a heatproof bowl over a simmering pot of water, melt the dark chocolate until smooth. Alternatively, microwave in 30-second intervals, stirring until melted. Remove from heat and let cool slightly.
  2. Brew and cool the coffee. Ensure it is strong for robust flavor.
  3. In a medium bowl, whisk egg yolks with granulated sugar until pale and slightly thickened. Mix in the cooled coffee and melted chocolate until combined.
  4. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon of sugar and continue beating until stiff peaks form.
  5. In another bowl, whip heavy cream until it reaches soft peaks. Add vanilla extract for flavor.
  6. Gently fold the egg whites into the chocolate mixture in thirds, being careful not to deflate the mixture. Then fold in the whipped cream until no streaks remain.
  7. Spoon the mousse into serving dishes and refrigerate for at least 2 hours or until set. Serve chilled, optionally garnished with whipped cream or chocolate shavings.