Dark Chocolate Mousse
2 large egg yolks
2 Tbsp sugar
pinch of salt
1 Tbsp espresso or strongly brewed coffee (optional)
1 Tbsp unsweetened cocoa (I used Hershey’s Special Dark)
1 oz bittersweet (or your favorite dark) chocolate, finely chopped
3/8 cup heavy cream, chilled
Chocolate shavings, for garnish (optional)
Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.
Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.
Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.
Serves 2 (~1/2 cup servings)