Chocolate Mousse

Serves 6

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

Ingredients:
16 oz. top-quality, semi-sweet chocolate (the better the chocolate, the better the mousse!)
1 c. whipping cream
1 tsp. vanilla
¼ c. hot coffee
¼ c. very hot water (but not boiling)
3 egg yolks, beaten
5 egg whites
1/3 c. sugar

Steps:

1. Melt chocolate in a bain marie or double boiler over low heat until melted - but not hot
2. Mix vanilla with cream and whip until stiff, set aside
3. Place eggs in a bowl and pour hot water over them, little by little while whisking rapidly. Add eggs to the melted chocolate (reserve 4 oz. of melted chocolate to use on the for decorations)
4. Continue to whisk until the mix is at room temperature
5. Whip egg whites and sugar until peaking, adding sugar little by little
6. Add the egg-white meringue into the chocolate mixture using a whisk or spatula until completely mixed. Make sure it is cool at room temperature before continuing
7. Add in the whipped cream carefully. Once there is no trace of whipped cream, place into a big serving bowl and chill in refrigerator overnight
8. Decorate with chocolate and candy as desired.

Enjoy!