Dark Chocolate Mousse

1. Melt chocolate, water, cocoa, brandy, and espresso in medium heatproof bowl set over saucepan filled with 1 inch barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1-1⁄2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg yolk mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. Using stand mixer fitted with whisk, whip egg whites at medium-low speed until foamy, about 1 minute. Add remaining 1-1⁄2 teaspoons sugar, increase speed to medium-high, and whip until soft peaks form, about 1 minute. Using whisk, stir about one-quarter of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain.
4. In now-empty bowl, whip cream on medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours. Serve.

PREMIUM DARK CHOCOLATE MOUSSE
This recipe is designed to work with a boutique chocolate that contains a higher percentage of cacao than our master recipe.
Replace bittersweet chocolate (containing about 60 percent cacao) with equal amount of bittersweet chocolate containing 62 to 70 percent cacao. Increase water to 7 tablespoons, increase eggs to 3, and increase sugar to 3 tablespoons, adding extra 2 tablespoons to chocolate mixture in step 1.

CHOCOLATE-ORANGE MOUSSE
For best flavor, the orange zest needs to steep in the heavy cream overnight, so plan accordingly. Garnish each serving of mousse with a thin strip of orange zest, if desired.
Bring cream to simmer in medium saucepan. Off heat, transfer to 2-cup liquid measuring cup and add three 2-inch strips orange zest. Let cool until just warm, cover, and refrigerate overnight. Remove and discard zest; add more cream, if necessary, to equal 1 cup plus 2 tablespoons. Proceed with step 1, reducing water to 4 tablespoons and omitting brandy. Once chocolate is melted, stir in 2 tablespoons Grand Marnier and proceed as directed.

CHOCOLATE-RASPBERRY MOUSSE
Chambord is our preferred brand of raspberry-flavored liqueur for this recipe. Serve the mousse with fresh raspberries, if desired.
Reduce water to 4 tablespoons, omit brandy, and add 2 tablespoons raspberry-flavored liqueur to melted chocolate mixture in step 1.