Ingredients
1/2 tsp. unflavored gelatin
1/2 tbsp. water
1/2 c. chilled heavy cream
2 tbsp. coffee liqueur
2 large egg yolks
2 tbsp. sugar
1 pinch salt
4 oz. bittersweet chocolate
Preparation
Step 1In a small bowl, sprinkle the gelatin over the water and let stand until softened.Step 2Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.Step 3In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.Step 4In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
