This is another recipe from Martha Stewart. It is strongly Keitel approved.
Using a double boiler or heat-proof bowl over a pot of low-boil water, whisk 4 large eggs with 1/2 cup of sugar, until doubled in size (or 160F on a thermometer, but I don’t have one of those), about 7-8 minutes. Remove from heat.
Stir in 6 ounces grated semi-sweet chocolate; you can use the good stuff and grate your own, or just use chocolate bits. This is so rich that I don’t think you need to use the pricey chocolate. Add 2 tablespoons cocoa, 4 teaspoons espresso powder, and 1/2 teaspoon salt. Stir in 2 tablespoons unsalted butter. Let cool a bit.
Meanwhile, whip one cup heavy cream into stiff peaks, and crush 12 hard Belgian spice wafers. Fold the whipped cream into the cooling chocolate mixture. Spoon to half-way full into 6-8 small serving bowls or even martini glasses (you want a smallish serving). Sprinkle with 2/3s of the crushed cookies, the spoon the rest of the chocolate over top.
Refrigerate at least an hour. To serve, whip another 1/2 cup heavy cream to dollop on top and sprinkle with the rest of the crushed cookies.
I love chocolate mousse but I never make my own, too lazy, and when I have need of it I cheat (Jell-O pudding, which can be a little chalky on its own, but if you add the cream it does wonders) and use it as a filling, which also disguises my
genius hackwoefully subpar cooking skills. You get full marks, as the British say.Also, espresso powder is not used nearly enough. Have you ever made a cake or cookie recipe that calls for it? Transformative.
I have another recipe which calls for espresso powder. I am thrilled when I have the ingredients already on hand!
This would make an excellent finish to a celebration dinner. Fingers crossed we’ll have a reason for one.