Ashley | Baker By Nature

For the Chocolate Mousse:
Place the chopped chocolate in a large heatproof bowl. Set aside. 
In a large-bowl, using a handheld electric mixer, beat the egg yolks and granulated sugar on medium-high speed until the mixture is thick, smooth, and deeply yellow. Set aside. 
In a medium saucepan over medium-heat, warm two cups (454ml) of the cream just until it comes to a simmer. Remove the pan from heat and slowly whisk half of the hot cream into the egg yolk /sugar mixture, whisking constantly and adding it very gradually, to temper the mixture.  
Slowly add the remaining cream to the bowl and whisk well to combine. Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, until the mixture is thick enough to easily coat the back of a spoon, about 5 minutes (do not bring the mixture to a boil). 

Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, espresso powder, and salt. Cover with plastic wrap and refrigerate until cold, about 1 to 2 hours.

Once the chocolate mixture is chilled, beat the remaining 1 and 1/2 cups of the cream (340ml) with until stiff peaks form. 


Gently fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.

Spoon the mousse into dessert cups, top with whipped cream and chocolate shavings, and serve at once! 

For the Whipped Cream Topping:
In a large bowl using a handheld electric mixer, beat the heavy cream and confectioners’ sugar together until medium-stiff peaks form (it should be silky and lusciously smooth, but stiff enough to spoon on top of the mousse). 

Spoon on top of the mousse, top with chocolate shavings, and serve at once!