Irish Coffee Chocolate Mousse
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 to 4 teaspoons Irish whiskey
2 eggs
2 tablespoons plus 4 teaspoons sugar
1/2 teaspoon vanilla extract
Equipment: Instant-read thermometer, 6 to 8 ramekins or dessert cups
To make the mousse, place the chocolate, 1/3 cup of cream, and 1/4
teaspoon of the espresso powder in a heatproof bowl. Set the bowl in a
skillet of barely simmering water. Stir frequently until the chocolate
is completely melted and smooth. Remove the bowl from the skillet, stir
in the whiskey, and set aside.
In a heatproof medium bowl, whisk the eggs with 1 tablespoon water and 2
tablespoons of the sugar until well blended. Set the bowl in the skillet
and whisk the eggs constantly (to prevent them from scrambling) over
not-even-simmering water until they register 160 degrees F. on an
instant-read thermometer. Remove the bowl from the skillet and beat at
high speed with an electric mixer until the eggs have a texture like
softly whipped cream, 3 to 4 minutes. Fold one quarter of the eggs into
the chocolate. Scrape the chocolate mixture over the remaining whipped
eggs and continue to fold just until evenly incorporated. Divide the
mousse among the ramekins. Chill at least 1 hour, or until set, before
serving.
In a chilled bowl with chilled beaters, beat the remaining 2/3 cup cream
with the vanilla, the remaining 4 teaspoons sugar, and the remaining 1
1/4 teaspoons espresso powder until nearly stiff. Top each mousse with a
dollop of cream before serving.
Serves 6-8 |