Quick Chocolate Mousse
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon instant espresso
1 cup heavy cream
1 cup half-and-half
3 egg yolks, beaten
7 oz. dark bittersweet chocolate, melted-cooled
1 teaspoon pure vanilla extract or flavored liqueur
about 1/2 cup-1 cup cold heavy cream
In a large saucepan, combine the sugar, cornstarch and salt.
Stir in the 1 cup heavy cream , 1 cup half-and-half and instant espresso until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat: cook and stir 2 minutes longer.
Remove from heat .
Stir a small amount of the hot mixture into the egg yolks to temper the egg: return all to pan, stirring constantly.
Bring to a gentle boil: cook and stir 2 minutes longer.
Remove from heat: gradually whisk in slightly cooled melted chocolate and vanilla until smooth.
Cover top with plastic wrap and allow to cool in refrigerator completely.
Once mixture is completely cooled, remove from refrigerator and plastic wrap. Pour in a small amount about 1/2 cup of cold heavy cream and whip until smooth and combined. Add enough cold cream to create a smooth fluffy mousse. Place in serving dishes: garish with mint, berries or plain.