Ingredients:
- 12 oz. semisweet chocolate chips & 12 oz. bittersweet chocolate chips
- 1/2 cup espresso coffee
- 1/2 cup Kahlua
- 4 egg yolks
- 2 cups heavy whipping cream [separated 1 cup for mousse, 1 cup for topping]
- 1/4 cup sugar
- 8 egg whites
- pinch of salt
- 1/2 tsp. vanilla
Instructions:
Melt the chocolate chips in a heavy saucepan over low heat, stirring constantly. Add the espresso coffee, stir in the Kahlua, and let cool to room temperature. Add the egg yolks one at a time, beating thoroughly after each addition. Whip 1 cup of the cream until thick; gradually beat in the sugar until stiff peaks form. Beat egg whites with the salt until stiff peaks form. Gently fold the egg whites into the whipped cream. Stir about a third at a time of the egg whites and cream mixture into the chocolate mixture until it's a uniform chocolate color.
Pour into 8 individual dessert cups or a serving bowl. Or dump mousse into a gallon-size zip lock bag for piping into individual chocolate cordial cups. Refrigerate at least 2 hours. If chocolate cordial cups, make a tiny snip on a bottom corner of the zip lock bag, and pipe mousse into chocolate cordial cups. Makes about 100 cups.
Just before serving, whip the remaining cup of heavy whipping cream until firm peaks form. Top each portion of the mousse with the cream, and serve.