Decadent Chocolate Espresso Mousse
Serves 6

Rich and chocolaty, dense and airy at the same time, slightly bittersweet, all these terms fail to adequately describe the character of this bit of culinary decadence. Sure it takes a little bit of prep ahead of time, but the result is worth the small effort. As new research points to the heart healthy qualities of good chocolate, it’s decadence you can feel good about. We love to serve it in tiny ramekins, enough to give dinner guests just a taste. In that case, you can easily make 12 servings with this recipe.

Ingredients
4 ounces unsweetened premium chocolate, finely and evenly chopped
1 cup heavy cream, divided use
1 ½ teaspoons instant espresso powder, divided use
17 packets Splenda, divided use
1 tablespoon coffee liqueur
2 eggs
½ teaspoon pure vanilla extract

Directions

1. In a large heatproof mixing bowl, stir 12 packets of Splenda into 1/3 cup of the cream.
2. Create a double boiler by placing the bowl over a saucepan of simmering water and add the chocolate pieces and ¼ teaspoon of espresso powder. Stir frequently as the chocolate melts and often until it is completely smooth.
3. Remove bowl from the heat, stir in the coffee liqueur. Set aside.
4. In a separate medium heatproof mixing bowl, whisk the eggs, 3 packets of Splenda, and a tablespoon of water until well blended.
5. Place this bowl atop the pan of barely simmering water and whisk constantly until the egg mixture thickens somewhat (ideally, until it reaches 160 degrees F. on an instant read thermometer).
6. Remove the bowl from the heat and beat at high speed with an electric mixer for about 3 or 4 minutes, until the mixture attains the consistency of soft whipped cream.
7. Fold one-quarter of the egg mixture into the melted chocolate. Then scrape in the remaining egg mixture, gently folding until the egg is just evenly incorporated. Don’t over mix or you will lose the light mousiness of the finished product.
8. Divide the mixture evenly among ramekins and chill for at least one hour.
9. Before serving, whip the remaining cream with the final 2 packets of Splenda and the remaining espresso powder until nearly stiff.
10. To serve, top each mousse with a dollop of sweet espresso cream.