- 8 ounces Ghiradelli 60% cocoa bittersweet chocolate, chopped fine
- 2 tablespoons Hersheys cocoa powder
- 1 teaspoon instant espresso powder
- 5 tablespoons water
- 1 tablespoon brandy
- 2 large eggs, separated
- 1 tablespoon sugar
- 1/8 teaspoon table salt
- 1 cup plus 2 tablespoons heavy cream, chilled
Combine chocolate, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan with 1 inch of barely simmering water, stirring frequently until smooth.Â Remove from heat.
Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in a medium bowl until mixture lightens in color and thickens slightly, about 30 seconds.Â Pour melted chocolate into egg mixture and whisk until combined.Â Let cool until just warmer than room temperature, 3 to 5 minutes.Â
Using electric mixer and cleanÂ bowl, whip egg whites at medium-low speed until frothy, 1 to 2 minutes.Â Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and whip until soft peaks form when whisk is lifted, 1 to 2 minutes.Â Whisk last few strokes by hand, making sure to scrape any unwhipped whites from bottom of bowl.Â
Using whisk, sir about 1/4 of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until just a few white streaks remain.Â
Using electric mixer, whip heavy cream at medium speed until it begins to thicken, about 30 seconds.Â Increase speed to high and whisk until soft peaks form when beaters are lifted, about 15 seconds more.Â Using a rubber spatula, fold whipped cream into mousse until no white streaks remain.Â
Spoon mousse into 6-8 dessert bowls.Â Cover with plastic wrap and refrigerate up to 4 days.Â To serve, allow mousse to soften to room temperature for 10 minutes before serving.Â Serve with whipped cream, chocolate shavings (shave a bar of chocolate with a carrot peeler) and raspberries.