Whipped Coffee Chocolate Mousse (Meese)

Ingredients

• 8 ounces high-quality milk chocolate chopped
   
• 2 tablespoons unsalted butter
   
• 4 tablespoons freshly brewed coffee (2 for chocolate, 2 for mousse)
   
• 1 cup cold heavy cream
   
• 2 large egg yolks
   
• 1 tablespoons sugar
   
• extra whipped cream for topping
   
• unsweetened cocoa for sprinkling

Instructions

1. Prepare a large bowl of ice water to place your chocolate saucepan in (step 6).
    
2. Combine chocolate, coffee and butter in a double-boiler setup, or microwave on medium heat for 30 seconds, stir, then microwave for 30 seconds again.
   • Stir constantly until all chocolate is melted and the mixture is smooth. Set aside to cool for 10 minutes.
      
3. Place cream in the bowl of your electric mixer. Beat until peaks form and you have whipped cream. I like to have firm peaks here and whip the cream to a thicker consistency as I find it makes the chocolate even lighter when folded in.
    
4. Add egg yolks, sugar and half the coffee to a saucepan over medium heat. Whisk constantly until sugar is dissolved, mixture is opaque, and has started to thicken.
   • WARNING: Overcooking will scramble the egg yolks and make your mousse lumpy! Don't overcook!
      
5. Remove from heat and stir in melted chocolate mixture.
    
6. Place saucepan in a bowl of ice water and whisk constantly until chocolate is cooled.
    
7. Remove whipped cream from the fridge and fold it into the chocolate mixture.
    
8. Once whipped cream is completely folded in, evenly pour mousse into either 4, 6, or 8 glasses, depending on the size. This can serve six if served in 1/3 cup (60g) to 1/2 cup (80g) servings.
    
9. Top with fresh whipped cream, and a sprinkle of cocoa powder. Refrigerate for 3-4 hours before serving.