8ozchocolate, broken up(I used Ghiradelli 72% cacao)
2Tablespooninstant coffee granules
½cuphalf & half,close to room temperature
4eggs,divided
½cupsugar
¼teaspoonsalt
Instructions
Place chocolate in microwave safe bowl or measuring cup and heat in 30-second increments, stirring in-between, until chocolate is melted & smooth. It should take about 1-½ minutes.
Stir in coffee granules to dissolve.
Slowly pour in half & half, stirring as you go so that it does not solidify the chocolate. Set aside.
In an electric mixer, combine egg yolks with ¼ cup sugar and beat for 2-3 minutes until pale and thick.
Fold into chocolate-coffee mixture just blended.
Clean mixing bowl & beater. Beat egg whites with salt until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form, about 1-2 minutes. Fold into chocolate mixture.
Softly fold egg whites into chocolate-coffee mixture until just blended.
Divide between 6 glasses and place in refrigerator for about 2 hours to firm up.
To serve, garnish with whipped cream and top with your favorite berry or opt for chopped pistachios and grated chocolate.
Notes
VARIATIONS
Bailey's Chocolate Mousse - add Bailey's Irish Cream in lieu of the coffee granules.
Chocolate Kahlua Mousse - substitute Kahlua liqueur for the coffee granules.
Amaretto Chocolate Mousse - give a hint of almond flavor to this chocolate dessert by adding amaretto in place of the coffee granules.
Chocolate Raspberry Mousse - replace the coffee granules with Chambord or some raspberry coulis.