We forgot the mousse! Never forget the mousse, especially Chocolate Mousse as prepared by Gourmet Business publisher David Spencer. We’d intended to add it to our Special New Year’s Dinner of Maple Leaf Farms delicious Duck! So, here’s the Mousse!

Chocolate Mousse

½ cup heavy cream

4 egg yolks

¼ cup of freshly brewed espresso coffee, room temp

Pinch of salt

3 T sugar

½ pound of chocolate – semisweet 60% – 75% cacao or milk chocolate if you prefer

2 egg whites

Beat cream in a small bowl until stiff peaks form. Cover and set aside in the refrigerator while you finish the recipe. Find a mixing bowl that can fit inside of a pot with some room for water in the bottom of the pot without touching the bowl (or use a double boiler if you have one). Set pot with some water over medium-high heat and bring to a simmer so that steam is rising.

In the mixing bowl combine egg yolks, espresso, salt, and 2T of sugar. Set over the simmering water, and whisk constantly until an instant-read thermometer reads 160 degrees (about a minute). The heat should cause the mixture to increase in volume and should double its size while you whisk.

Remove bowl from the water and continue whisking until the mixture come back down to room temperature. Beat egg whites in a bowl with an electric mixer.

Add 1 T of sugar to the egg whites and continue to beat until stiff peaks form. Fold the egg whites in stages into the chocolate.

Take the previously made whipped cream from the refrigerator and fold into the chocolate mixture too.

Divide mousse among 6 bowls or less depending on the size of the servings you wish to have. Chill in the refrigerator for at least 2 hours or until it becomes firm. To serve top with a little whipped cream or chocolate shavings.