Iced Chocolate Mousse With Coffee-Flavored Sauce
1 cup heavy cream
8 ounces bittersweet chocolate, cut into pieces
6 tablespoons unsalted butter, cut into bits
1 teaspoon vanilla extract
4 large eggs, separated*
1/4 cup sugar
For the Sauce:
1 1/4 cups strong coffee
1/3 cup heavy cream or milk
1 cup light brown sugar
3 egg yolks
1. In a saucepan set over moderate heat scald the cream. Add the chocolate over
moderately low heat, a little at a time, stirring, until melted and smooth.
Remove from the heat and stir in the butter a little at a time and the vanilla.
Whisk in the egg yolks, one at a time, until mixture is combined well.
2. In a bowl with an electric mixer beat the whites until they hold soft peaks.
Add the sugar a little at a time and beat until whites hold firm peaks. Stir 1/4
of the whites into the chocolate mixture and gently but thoroughly fold in the
remaining whites, 1/3 at a time.
3. Transfer the mixture to a serving dish and chill, covered, for 12 hours.
To make the Sauce:
4. In a saucepan set over moderate heat combine the coffee and cream and bring
to a boil. In a bowl whisk together the brown sugar and yolks until light. Add a
little of the hot coffee mixture in a stream, whisking, then whisk yolk mixture
into coffee. Return to the heat and cook over moderately low heat, stirring,
until sauce coats the back of a spoon. Do not allow the sauce to come to a boil
or it will curdle. Transfer the sauce to a serving dish, let cool to room
temperature, and chill, covered, until ready to serve. Serve the sauce with the