8 people
DESSERT
Ina Garten Cooking for Jeffrey (p. 218)
Bittersweet chocolate - 7 oz
Coffee liqueur - 3 tbl
Eggs - 6
Sugar - 3⁄4 cup
Unsweetened cocoa powder - 1⁄4 cup
Instant espressro granules - 2 tsp
Vanilla extract - 1 tsp
Heavy cream - 2 cups
Whipped cream - 1 cups
Eggs - bring to room temperature
Heavy cream - keep cold until ready to use
Place 3 oz of the chocolate, the coffee liqueur, and 3 tbl of water in a small bowl and cover with plastic wrap. Heat the mixture in the microwave for 30 seconds, stir, then heat for another 15 seconds, continuing just until the chocolate melts. Stir until smooth and set aside to cool.
Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is thick like mayonnaise. With the mixer on low, add the cooled chocolate mixture, the cocoa powder, espresso and vanilla.
Place the egg whites and salt in a clean, dry mixing bowl fitted with the whisk attachment and beat on high speed until the whites form soft (not dry) peaks. Carefully fold into the chocolate mixture with a rubber spatula. In the same bowl (no need to clean it), beat the cream on high speed until it forms soft peaks, then fold it into the chocolate mixture. Grate the remaining 4 oz of chocolate and fold it into the mousse with a rubber spatula.
Pour the mixture into a 10-cup souffle dish, cover and freeze for several hours or overnight. Before serving, pipe the edge of the mousse with sweetened whipped cream and sprinkle with extra grated chocolate. Serve frozen with extra whipped cream on the side.