- 8 oz. bittersweet chocolate, finely chopped
- 2 T. cocoa powder
- 1 t. instant espresso powder
- 5 T. water
- 1T. brandy
- 2 large eggs, separated
- 1 T. sugar
- 1/8 t. salt
- 1 C. plus 2 T. chilled heavy cream
Melt chocolate, cocoa powder, espresso powder, and brandy in a double boiler, stirring frequently until smooth. Remove from heat.
Whisk egg yolks, 1/2 T. of sugar, and salt in mixing bowl until mixture lightens in color and thickens slightly.
Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature.
In a clean bowl or stand mixer with whisk attachment, beat egg whites at medium-low speed until frothy.
Add remaining 1/2 T. of sugar, increase mixer speed to medium-high, and beat until soft peaks form.
Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining whites with rubber spatula until a few white streaks remain.
In now-empty bowl, whip heavy cream at medium speed until it begins to thicken. Increase speed too high and whip until soft peaks form.
Using rubber spatula, fold whipped cream into mousse until no more white streaks remain.
Spoon 6 to 8 individual serving dishes or goblets.
Cover with plastic wrap, and refrigerate until set and firm. Top with additional fresh whipped cream when serving.