### TranslatedIngredients: 160 grams Dark chocolate - chopped,1 teaspoon Sprig Extract of Natural Bourbon Vanilla,3 Egg yolks,3 Egg whites,1/2 cup Caster Sugar - + 3 Tablespoons,1/4 cup Fresh cream - chilled and strained from water ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 8 ### Cuisine: Continental ### Course: Dessert ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate. For this, heat about 1 inch of water in a large pan till it boils. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling and melting the chocolate.In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside to cool.In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries. You can also sprinkle the mousse with grated chocolate.For the Eggless MousseHeat about 1 inch of water in a large skillet/pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth. Remove from the water bath and set aside to cool. Once cooled, stir in the dissolved agar agar/china grass.Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well.Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe.