Recipe: Warm Bittersweet Mousse

WARM BITTERSWEET MOUSSE

6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup coffee, water or milk, or 1/2 cup whipping cream
1 1/2 tablespoons brandy, rum or liquor of choice (optional)
3 large eggs, at room temperature
3 tablespoons sugar
Whipped cream (to serve)

If planning to bake mousses right away, position a rack in the lower third of oven and preheat oven to 325 degrees. Put a teakettle of water on to boil. Set aside six 4- to 6-ounce ramekins or dessert cups.

TO PREPARE THE MOUSSE:
Place chocolate and liquid of your choice in a double boiler set over barely simmering water. Stir frequently until the chocolate is almost completely melted and smooth. Remove top of double boiler from pan and stir to finish melting chocolate. Stir in the liquor, if using. Set aside.

In a medium bowl, whisk eggs with sugar until well-blended. Beat with an electric mixer at high speed for 3 to 4 minutes, or until eggs have a texture like softly whipped cream. Fold one-quarter of the eggs into the chocolate. Fold in half of the remaining eggs until nearly blended. Add the rest of the eggs and fold just until evenly incorporated. Divide mousse among ramekins. (The mousse can be prepared to this point, covered with plastic wrap, and refrigerated for up to 24 hours before baking. Remove plastic wrap and bake right out of the fridge.)

TO BAKE:
Place ramekins in a large baking pan. Pull out oven rack, put pan on rack and carefully pour in enough boiling water to come about halfway up the sides of the ramekins. Slide rack back in and bake 14 to 16 minutes. Remove pan from oven and remove ramekins with tongs. Let cool at least 10 minutes if serving warm, or let cool and refrigerate until chilled. If not serving the mousse within a few hours, cover with plastic wrap.

Serve topped with whipped cream.

Servings: 6
Source: Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich