Yum. Just yum. And easy?! The hot sugar water melts the chocolate and cooks the eggs. If you can find dark chocolate chips, you don't even have to chop the chocolate. And if your grocery store carries cold-brew coffee concentrate, you don't have to brew the coffee. Do bring those eggs out of the fridge at least an hour before making this, though, to bring them to room temperature.
Serves 4 to 6
In a large bowl, whip the cream to medium glossy peaks, about 3 minutes. Set aside in the fridge.
Once the eggs have reached room temperature, crack them into a blender and add the chocolate. Cover and blend on medium-high speed for a minute or so. Turn the blender off.
In a small saucepan over low heat, combine the sugar and water and stir until dissolved. As soon as the syrup begins to boil, turn off the heat.
Turn the blender back on and slowly pour the hot sugar syrup into the chocolate mixture. (If your blender top has a removable filler cap, take it out and pour the sugar syrup through that, which will keep any splattering to a minimum.) The hot sugar syrup will melt the chocolate and cook the eggs. Keep the blender running and add the coffee, vanilla, and salt. Blend for another minute or so until the mixture is very smooth and has cooled to room temperature.
Fold 1/2 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks.
Pour into individual bowls or glasses and let the mousse set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled with extra whipped cream, if desired.
If you forget to take the eggs out of the refrigerator early enough, simply add them to a bowl of warm (not hot!) water while you collect the rest of the ingredients.
While in the middle of preparing this, I had to leave and tend to other unanticipated responsibilities. I placed the blender of chocolate mixture into the fridge until I could get back 2 hours later. The chocolate mixture thickens and as a result, it was difficult to fully incorporate into the whipped cream without deflating the mousse. It still turned out amazing and the bottom line is, it's better to under mix than over mix should your chocolate mixture firm up before adding to the whipped cream.
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