Cooking Instructions

Begin by finely chopping the dark chocolate to facilitate easy melting. Set it aside for later use.

In a double boiler, melt the chopped chocolate over simmering water, stirring continuously until smooth. Remove from heat and let it cool slightly.

In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. Set aside.

In another bowl, beat the egg yolks and maple syrup together until the mixture becomes pale and thick. Slowly fold in the melted chocolate until well combined.

In a small bowl, dissolve the instant espresso powder in 1 tablespoon of hot water. Add this mixture to the chocolate and egg yolk mixture, stirring until incorporated.

Gently fold in the whipped cream into the chocolate mixture, taking care not to deflate the cream.

In a separate clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the mousse mixture until no white streaks remain.

Spoon the mousse into individual serving dishes or pour it into one large bowl. Cover and refrigerate for at least 2 hours, or until set.

Once chilled, serve the mousse directly from the fridge. Garnish with chocolate shavings or fresh berries for a touch of elegance.

Extra Tips

For the best results, ensure that your egg whites and cream are beaten to stiff peaks for an extra fluffy mousse.

If you're looking for a dairy-free alternative, you can replace the heavy cream with coconut cream or another dairy-free option.

Remember that storing the mousse in an airtight container will keep it fresh in the refrigerator for up to 3 days, allowing you to enjoy this decadent dessert even after your gathering is over.