Chocolate Velvet Mousse - cooking recipe

Ingredients

6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso, dissolved in
2 tablespoons water
2 2 tablespoons Kahlua or 2 tablespoons Grand Marnier
1 large egg yolk
2 large egg whites, room temperature
1 dash cream of tartar
1 tablespoon sugar
1/4 cup heavy cream

Preparation

NOTE: The flavor of this mousse depends entirely on the chocolate you use.
Please use the highest quality chocolate you can.
DO NOT use Bakers chocolate.
Do not use chocolate chips.
I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
Stir until smooth.
Whisk in the yolk and mix well.
Set aside.
Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
Add the whites and whip until soft peaks form.
Sprinkle in the sugar, beating on high until stiff, but not dry.
Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
Fold everything together gently until no streaks of white appear.
Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
This allows it to be formed into molds and terrines and be sliced or cut.
It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
The uses for this mousse are endless.