Fresh mint, optional, chopped hazelnuts or fresh raspberries for serving
Instructions
In a small saucepan, heat milk and hazelnuts over low heat. Bring to a low simmer and let simmer for 5 minutes. Cover with lid and set aside to cool.
With a hand mixer, whip ½ cup of cream until stiff peaks form. Cover with plastic wrap and keep chilled in the refrigerator.
Place the chocolate and coffee in a large glass measuring cup with a spout***. Heat the remaining ½ cup of cream in a small saucepan over medium-low heat until steamy, but not boiling. Pour the cream over the chocolate and let stand for 2 minutes. Stir until completely melted and smooth. Set aside to cool.
Bring 1 ½ inches of water to a boil in a medium pot. Lower the heat and maintain a gentle simmer. Place over the pot a metal bowl that can sit atop without touching the water. Strain the cooled milk through a sieve into a glass measuring cup or small bowl. Stir in the vanilla. Measure ¼ cup of the milk into the metal bowl. Whisk in the egg yolks, and 1 ½ teaspoons of sugar. Whisk constantly until thickened. Set aside to cool.
In another bowl that can sit atop the pot without touching the water, add the egg whites and remaining ⅜ cup sugar. Using a hand mixer, whip until fluffy and shiny. Remove the bowl from the pot and continue beating until stiff peaks form.
Using a whisk, fold the yolk mixture into the chocolate mixture until combined. Fold the egg white mixture into the chocolate mixture until only a few streaks remain. Fold in the chilled whipped cream until just combined. Pour and divide the mousse among 4 serving dishes. Cover and refrigerate for at least 6 hours. Serve with fresh mint, chopped hazelnuts, or raspberries.
Notes
*When I originally developed the recipe, it made double the batch you see here. I decided to modify the recipe as a small batch version in order to accommodate small households. HOWEVER, I highly recommend doubling the recipe because they won’t last long! And, considering the number of steps, you might as well make a big batch!**Semi-sweet chocolate can be used too. It will just be slightly sweeter.***I used a 4-cup glass measuring cup.