This recipe was not as challenging as I thought and was a nice change for us at dessert time for the past couple of nights. You can tell from the picture that this little guy loved it so much that he stopped using his spoon and just dove right in.
INGREDIENTS
1/2 cup unsalted butter
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cacao powder
(unsweetened dark cocoa powder)
1 teaspoon vanilla extract
Pinch of sea salt
2 tablespoons strongly brewed coffee
3 large egg yolks
3 teaspoons maple syrup
1/8 teaspoon sea salt
3 large egg whites
1 cup heavy cream
DIRECTIONS
Combine butter (1/2 cup), plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat.
Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.
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