Aileen's Chocolate Mousse

This recipe came to me through a friend of Aileen Martin, Lewis Sowell. Aileen was a personal friend of Carl Sontheimer, the founder of Cuisinart, and this is a recipe she created for his new device. It is light, rich, and intensely chocolatey, made with beaten egg whites instead of whipped cream. I make it in my Cuisinart Food Processor. 

Later I discovered that an almost identical version appears in Classic Cakes – Great Cuisinart Desserts by Carl Sontheimer and Cecily Brownstone. There it is called Mourêmes au Chocolat and is attributed to Aileen. 

This mousse is very rich, and small servings are just right. I either put it into small individual ramekins or into a single bowl to serve individual portions from. Either way I cover it with Stretch-Tite Wrap, not allowing it to touch the top of the mousse. It keeps well in the refrigerator for two to three days.

Caution: The eggs are not cooked - including the yolks - so make sure they come from a source you trust, keeping in mind that bird flu is very real, and this might not be a risk you are willing to take. In any case, don't feed this to anyone with a compromised immune system, including the very young and the very old.

Aileen's Chocolate Mousse

Adapted by Lewis Sowell from his friend Aileen Martin Berrard

The recipe serves 8, but it can easily be cut in half. When I cut it in half, I make it in my Cuisinart Little Pro. 

6 ounces bittersweet chocolate (I usually use Guittard 64% or 70% Chocolate )

¼ cup strong black coffee or espresso (I use espresso)
2 tablespoons unsalted butter
4 eggs, separated
¼ cup sugar
2 tablespoons Cognac or 4 tablespoons Kahlúa, optional
Pinch of salt
1 teaspoon vanilla extract

Melt the chocolate with the coffee and butter in a bowl set over simmering water. Stir until smooth and let cool slightly.

In a food processor, combine the egg yolks and sugar and process until pale and thick. Add the vanilla and optional liqueur if using. Add the cooled chocolate mixture and process just until blended.

In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks.

Transfer the chocolate mixture to a large bowl. Stir in one-third of the beaten whites to lighten the mixture, then gently fold in the rest.

Pour into individual cups or bowls and refrigerate several hours or overnight. The mixture will look thin but firms up in the refrigerator. Serve with whipped cream.