Decadent Espresso-Brandy Dark Chocolate Mousse

1. Melt Chocolate Mixture

First, gather a medium heatproof bowl and a saucepan. Place the dark chocolate, water, Dutch-processed cocoa powder, brandy, and instant espresso powder in the bowl, then set it over the simmering water in the saucepan. This technique helps control the temperature and ensures a smooth, even melt. Stir the mixture until it's completely smooth and well combined.

2. Whisk Egg Yolks

In a medium bowl, whisk the egg yolks with 1 tablespoon of sugar and the salt for about 30 seconds, until the mixture is well blended. Once your chocolate mixture has melted and is smooth, let it cool for 3-5 minutes. Then, whisk the egg yolk mixture into the melted chocolate, ensuring everything is thoroughly combined.

3. Whip Egg Whites

In your stand mixer fitted with a whisk attachment, whip the egg whites with the remaining 0.5 teaspoon of sugar. Start on medium-low speed for about a minute, then increase to medium-high speed for another minute. You want the egg whites to reach soft peaks, which will give your mousse its airy texture. Gently fold the whipped egg whites into the chocolate mixture using a rubber spatula, being careful not to deflate the mixture.

4. Whip Cream

Clean your stand mixer's bowl and whisk attachment, then add the chilled heavy cream. Whip the cream on medium speed for about 30 seconds, then increase to high speed for an additional 15 seconds, or until you achieve soft peaks. Fold the whipped cream into the mousse, gently combining until no streaks remain.

5. Refrigerate Mousse

Finally, spoon the mousse into individual serving dishes and cover them with plastic wrap. Refrigerate for at least 2 hours to allow the mousse to set, or up to 24 hours if you prefer. Serve chilled and enjoy the rich, decadent flavors of your espresso-brandy dark chocolate mousse.