Chocolate Mousse (Ii)

Let's Cook

1. Step 1.

   Combine in a large heatproof bowl: 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped; 2 tablespoons liquor, liqueur, or coffee; 2 tablespoons water

2. Step 2.

   Set the bowl over a pan of barely simmering water and stir until the chocolate is melted. Set the bowl aside (keep the pan of water). Whisk together thoroughly in another heatproof bowl: 3 large eggs; 3 tablespoons coffee or water; 3 tablespoons sugar

3. Step 3.

   Set the bowl over the simmering water and, stirring constantly with a silicone spatula, heat the mixture until it reaches 160°F. Remove the bowl from the pan of water and beat with a hand mixer until the mixture is light and fluffy, about 5 minutes. Fold one-third of the egg mixture into the chocolate mixture, then fold the chocolate mixture into the remaining egg mixture. Divide among 6 ramekins or custard cups and refrigerate for at least 4 hours and for up to 24 hours.