CHOCOLATE MOUSSE

Instructions

1. This is a truly decadent dessert and it's gluten free!!!. Good quality chocolate is a must when preparing this. My favorite is Belgian chocolate. I love Callebaut. If you can't find it where you live and you must use supermarket chocolate, then go with Ghiradelli.
2. The ingredients for this dessert are few and simple, so definitely keep everything at the highest quality that you can find. I use semi sweet chocolate in this recipe, but I've also made it with dark chocolate, which I love!!! I'm the only one who loves dark chocolate in my home, so I sacrificed my taste to please the masses.... Mothers reading this will relate 😉
3. Place chocolate, butter, coffee granules, salt and water in a heat proof bowl over simmering water. Make sure that the bottom of the bowl doesn't touch the hot water. It will burn your chocolate!!!! EEEK!
4. Keep mixing the chocolate until it is completely melted. Remove from heat.
5. Beat egg yolks until pale.
6. Add some of the melted chocolate to the egg yolks to temper them (raise their temperature). Add the egg mixture to the chocolate mixture and place the bowl over the simmering water. Keep mixing until it thickens. About 1-2 minutes.
7. Remove from heat and add the vanilla extract. Mix well. Allow to cool at room temperature.
8. Whisk the egg whites with the half cup of sugar with an electric mixer on high speed until stiff peaks form.
9. Fold the egg whites into the cooled chocolate mixture.
10. Whip the heavy cream with the two tablespoons of sugar with a mixer until stiff peaks form. Fold into the chocolate.
11. Divide the mousse into 6-8 serving bowls and refrigerate for at least 4 hours up until overnight before serving.
12. Garnish with more whipped cream, berries and chocolate shavings.
13. Enjoy!!