Chocolate Mousse

Ingredients

• 3 eggs
• 3 egg yolks
• 300 g dark chocolate (70% or more)
• 40 ml cognac
• 1 teaspoon espresso (very strong)
• 400 ml whipping cream
• mint (fresh)

Instructions

1. 1.

   Chop the chocolate and melt it over a double boiler, set aside and let cool slightly.

2. 2.

   Whisk the eggs with the cognac over the double boiler into a firm white‑creamy mixture; the volume should roughly double. Remove the bowl from the water bath and whisk until the mixture is about room temperature.

3. 3.

   Beat the cream stiffly.

4. 4.

   Fold the chocolate and espresso into the egg mixture, then gently fold in the whipped cream. Fill glasses and chill for at least 6 hours.

5. 5.

   Wash, dry, and finely tear the mint; sprinkle over the mousse before serving.