"Evil Spirits," AKA Chocolate Mousse with Creme de Cacao
The book is titled, Chocolate Chocolate Chocolate.
  • 6 ounces semisweet chocolate, chopped into coarse pieces
  • 6 large eggs, separated, at room temperature
  • 1 Tablespoon Creme de Cacao, a chocolate-flavored liqueur
  • ⅛ teaspoon salt
  1. Melt the chocolate in the top of a double boiler set over barely simmering water. Remove from heat, stir to smooth, as set aside to cool slightly.
  2. Beat the egg yolks in bowl of electric mixer until pale and thickened (when the beaters are lifted, the mixture should fall back in a ribbon). Stir in the slightly cooled melted chocolate and creme de cacao.
  3. Beat the egg whites until foamy; add the salt and beat until stiff but not dry. Fold about ⅓ of the beaten egg whites into the chocolate mixture to lighten it; then fold in the remainder until no white traces remain.
  4. Spoon the mousse into pots de creme cups or demitasse cups. Cover with plastic wrap and chill well before serving, at least 6 hours or overnight. Note: my demitasse cups fit into a large and deep casserole dish with a lid so I put them in there instead of using the plastic wrap. They were perfect and the tops of the mousse will still creamy and fluffy with no film. It was also easier to carry to the table!
  5. To serve, place the cups of mousse on their saucers with a demitasse spoon on the side. Do not garnish, since anything, even a little whipped cream, interferes with the velvety texture of the mousse. Serves about eight.
Recipe by The Culinary Cellar at https://theculinarycellar.com/chocolate-chocolate-everywhere/