Chocolate Mousse From Yotam Ottolenghi

 

Chocolate Mousse From Yotam Ottolenghi

A soft and fluffy chocolate mousse from Yotam Ottonleghi's test kitchen that will surely impress your guests. 

It was served at our Easter meal. Definitely a 5* dessert!
Ingredients
1 and ½ Tablespoons instant coffee powder not granules
1 and ½ teaspoons unsweetened cocoa powder
1 teaspoon vanilla bean paste or vanilla extract
1 Tablespoon maple syrup
1 cup (240 milliliters) heavy cream cold
2 large egg whites: save the egg yolks for ice cream!
6 Tablespoons granulated sugar
Pinch salt

Directions:                                                                                             In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, add the coffee, cocoa powder, vanilla paste (or extract), maple syrup and cold heavy cream. Turn the mixer to medium high speed until you achieve soft peaks, about 2-3 minutes. I actually turned my mixer to high to achieve this. Transfer the contents to a separate (large bowl).

Wash the stand mixer bowl and the whisk attachment so it's sparkly clean and make sure you dry them completely before moving on to the next step. Trust me on this - I tried to get lazy by not washing the bowl or the whisk attachment and ended up failing on the next step and wasting precious eggs!

In the bowl of your clean stand mixer fitted with the clean whisk attachment (or in another clean large bowl), add the egg whites. Mix on high speed until it starts to froth and get bubbly, about 1-2 minutes.
Turn the mixer down to low and slowly stream in the sugar and the salt. Turn the mixer back to high speed until the egg whites turn shiny and you get medium peaks.

Turn the mixer off and slowly fold the egg whites into the bowl with the coffee mixture. Do not over mix or you risk deflating the egg whites. Make sure there are no white streaks remaining.

Transfer to 6 ramekins or bowls and cover with plastic wrap. Allow to cool in the refrigerator, at least 2 hours and up to over night. Serves 6

Notes
Leftover mousse should be stored, covered, in the refrigerated and will last several days.
Note: This recipe originally came with a tahini fudge sauce, but it was too watery and didn't come together. I opted not to share that recipe with you since it wasn't successful for us.