Chocolate Mousse

Ming says: This is an easy master recipe that you can transform into hundreds of desserts. It's also good all by itself.

Makes about 6 cups


12 ounces bittersweet chocolate, finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream


Prepare a double-boiler: place a large heat-proof bowl over a pan, being sure water does not touch the bowl, and add chocolate and butter to the bowl. Once chocolate is completely melted, stir in the butter 1 piece at a time until fully incorporated. Keep scraping the bowl with a rubber spatula so the chocolate does not scorch. Remove the bowl from the pan and set aside. In the same double-boiler, place a large heat-proof bowl and whisk together the yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another mixer or by hand in a chilled bowl, lift the cream into soft peaks. Fold the cream into cooled cooked eggs and cooled chocolate. It will set when cooled. Store in the refrigerator.

~This recipe was taken from Simply Ming.