1/4 pound bittersweet chocolate, coarsely chopped

1/3 cup hot coffee  (I think, a french coffee press is the best for good dark coffee)

7 tablespoons unsalted butter, room temperature

2/3 cup sugar

1 pinch of salt

4 large eggs, separated


Preheat oven to 400 degrees F.  Generously butter individual ramekins.  Then add parchment paper around bottom of ramekins and butter the parchment paper.  Melt the chocolate in a double boiler.  While the Chocolate is melting begin beating your egg whites in a standing mixer until they are firm and stiff.  When the chocolate is all melted, add in hot coffee.  Take the chocolate mixture off the heat and add in the butter a table-spoon at a time, then whisk in the sugar.  After this is mixed, add egg yolks one at a time.  Whisk in half of the egg whites then, gently fold the following half with a rubber spatula.  I used an ice cream scoop to fill the ramekins 1/3 way up.  After filling 6, there should be half of the mousse leftover.  Cover and refrigerate the remaining mousse.  Bake the ramekins on a baking sheet for 10-13 minutes.  They will be really puffed up, but they will fall as they are cooling.  After they are cooled, place in the refrigerator for at least an hour.  After the cakes have chilled, add the remaining cold mousse to cold ramekins.  This is your second layer.  Bake this in a 400 degree F oven for about 20-30 minutes.  This will also puff up and then fall as it cools.  Place the cakes back in the fridge for a few hours or over night.  Again, you have to warm the bottom of the ramekins so that the mousse will come out easily.  I served the mousse cake with with strawberries and fresh whipped cream.

The ingredients are pretty simple, the taste is delicious and all of our gluten-free friends can enjoy dessert.  No one needs to feel like they are missing out on the party!  The process is a little harder but I think you can do it, or just call me!  I’ll definitley be making these again, but maybe with a little more planning.  Here’s to full bellies and warm hearts through these cold months!  Savourer!