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Make Chocolate Mousse for your Valentine

chocolate mousse
Why not surprise your Valentine with a special dessert? I know there are women (and men) who will protest that they are on a diet and such, but when all is said and done they are delighted with the gift of chocolate. And, if you actually take the time to make a dessert yourself, well that’s just like chocolate icing on the chocolate cake. Try your hand at Chocolate Storybook’s Classic Chocolate Mousse

Chocolate Storybook Classic Chocolate Mousse

Makes 6 servings
¾ cup chilled heavy cream, divided
4 large egg yolks
¼ cup espresso or strong coffee, room temperature
1/8 teaspoon kosher salt
3 tablespoons sugar, divided
6 ounces Chocolate Storybook Yucatan Chocolate Buttons
2 large egg whites

Beat ½ cup cream in a medium bowl until stiff peaks form; cover and chill.

Combine egg yolks, espresso, salt and 2 tablespoons sugar in a large metal bowl. Set over a saucepan in gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.

Remove bowl form pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firms peaks form.

Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
Divide mousse among six tea cups or ramekins. Chill until firm, at least 2 hours.
Note: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
Before serving, whisk remaining ¼ cup cream in a small bowl until soft peaks form; dollop over mousse.

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