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Chocolate mousse with cognac

  • chocolate - 240 grams (62 to 70% cocoa)
  • sugar - 3 tbsp.
  • spoon of cocoa powder - 2 tablespoons.spoon
  • instant espresso - 1 teaspoon
  • water - 7 Art.spoons
  • cognac - 1 tbsp.Spoon
  • large eggs - 3 pieces
  • salt - 1/8 teaspoon
  • chilled whipping cream - 1 cup (plus 2 tablespoons of cream)

1. Finely chop the chocolate.Stir to melt chocolate, 2 tablespoons sugar, cocoa powder, espresso, water and brandy in a medium bowl set over a saucepan of barely simmering water for 2.5 cm. Remove from heat.2. Beat the egg yolks, 1 teaspoon of sugar and salt in a bowl for 30 seconds.Pour the egg mixture with melted chocolate and whisk thoroughly.Allow to cool, until the mixture becomes slightly warmer than room temperature, for 3 to 5 minutes.3. In a clean bowl, beat egg whites with a mixer at medium speed in a foam, 1 to 2 minutes.Add the remaining 1 teaspoon of sugar, to increase the speed and beat about 1 minute.Add about a quarter of the beaten egg whites into the chocolate mixt

ure and stir with a rubber spatula.Carefully add the remaining egg whites and mix.4. Whip the cream with a mixer at medium speed, until they begin to thicken, about 30 seconds.Increase speed to high and beat for about 15 seconds.Using a rubber spatula, gently add the whipped cream into the chocolate-egg mixture and stir.Put mousse into 6 or 8 individual bowls or cups.Cover with plastic wrap and refrigerate at least 2 hours.Mousse can be kept closed in the refrigerator to 24 hours.

Servings: 6-8

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