Frozen Mocha Mousse
recipe slightly adapted from Cooking for Jeffery, by Barefoot Contessa
7 oz. bittersweet chocolate, divided 3 tablespoons coffee liqueur 6 large eggs, separated, at room temperature 3/4 cup sugar 1/4 cup unsweetened cocoa powder 2 teaspoons instant coffee (or espresso) 1 teaspoon pure vanilla extract pinch kosher salt 2 cups cold heavy cream whipped cream, for serving grated bittersweet chocolate, for serving
Place 3 ounces of chocolate, the coffee liqueur, and 3 tablespoons of water and a small bowl and cover with plastic wrap. Keep the mixture in the microwave for 30 seconds, Stir, then heat for another 15 seconds. Continue just until the chocolate melts, stir until smooth and set aside to cool
Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for three minutes, until the mixture is thick like mayonnaise, With the mixer on low, add the cool chocolate mixture, the cocoa powder, espresso, and vanilla.
Place the egg whites and salt in a clean, dry mixing bowl fitted with a whisk attachment and beat on high speed until the whites form soft peaks. Carefully fold into the chocolate mixture with a rubber spatula. In the same bowl (wiped clean), beat the cream on high-speed until it forms soft peaks, then fold into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it in the mousse with a rubber spatula
Pour the mixture into a 10 cup soufflé dish. Cover and freeze for several hours or overnight before serving. Serve with whipped cream and grated chocolate on top.