Bittersweet Chocolate Espresso Mousse

1. Melt the Chocolate

Place the chopped bittersweet chocolate, water, Dutch-processed cocoa powder, brandy, and instant espresso powder in a medium heatproof bowl. Set this bowl over a saucepan filled with simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the mixture is smooth and glossy, then remove it from the heat and let it cool slightly.

2. Stir in Egg Yolks

While the chocolate mixture cools, separate the eggs. Place the yolks in one bowl and the whites in another. Stir the egg yolks into the cooled chocolate mixture until fully combined.

3. Whip Egg Whites

Whip the egg whites with the sugar and salt in a clean bowl using a stand mixer or hand-held mixer. Beat until soft peaks form. Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate the mixture.

4. Whip Heavy Cream

Whip the heavy cream in another bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture, again being cautious to maintain the light and airy texture of the mousse.

5. Refrigerate

Pour the mousse into individual serving dishes, cover each with plastic wrap, and refrigerate for at least 2 hours, and up to 24 hours.

6. Serve

When you’re ready to serve, let the mousse sit at room temperature for about 10 minutes. Serve and enjoy your delicious, homemade Bittersweet Chocolate Espresso Mousse.