Chocolate Mousse Barefoot Contessa Ina Garten

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Www.barefootcontessa.com

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Steps

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In a heat-proof bowl set over a pan of simmering water , melt the two chocolates , coffee , coffee powder , grand marnier , armagnac , and vanilla extract.

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Cool to room temperature.

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Beat in the softened butter.

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Meanwhile , place the egg yolks and the 1 / 2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment.

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Beat on high speed for about 5 minutes , until pale yellow.

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When you lift the beater , the mixture will fall back on itself in a ribbon.

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With the mixer on low speed , blend in the chocolate mixture.

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Transfer to a larger mixing bowl.

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Measure 1 cup of egg whites and freeze or discard the rest.

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Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment.

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Whisk on high speed until stiff but not dry.

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Mix half of the egg whites into the chocolate mixture.

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Then fold the rest in carefully with a rubber spatula.

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In the same bowl of the electric mixer fi.

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Ingredients

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semi-sweet chocolate chips, unsweetened chocolate, brewed coffee, instant coffee powder, grand marnier, armagnac, pure vanilla extract, unsalted butter, extra-large eggs, sugar, kosher salt, heavy cream, sweetened whipped cream