egg whites, room temperature
whipping cream, whipped
How to Make Chocolate Mousse
1Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.
2Increase heat and boil until mixture registers 240 (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form.
3Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes.
4Gently fold in whipped cream, cocoa, melted chocolate and espresso.
5Cover and refrigerate for 1 hour.
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