Chocolate Mousse (Gluten-Free)

Instructions

1. In the bowl of your standing mixer (or with a hand mixer) with the whisk attachment, whip the cream until thick. Beat in the vanilla. Set aside.
2. In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. If you use a lightly colored pan you can see when the mixture becomes clear – the sugar is dissolved! Reduce the heat to low (or turn off if you have an electric stove) and add the chocolate pieces. Stir until the chocolate is completely dissolved and the mixture is smooth. If the mixture starts to thicken as it stands, reheat on low, stirring constantly, just until smooth again. Turn the burner off and leave the mixture on the burner, stirring occasionally, until needed.
3. In the bowl of your food processor, combine the eggs and espresso or coffee powder. Pulse several times until the eggs are blended. With the motor running, slowly pour the chocolate mixture through the feed tube in the lid. Process until smooth. Add the alcohol if you are using it and pulse a few times to evenly distribute it. Add the whipped cream to the processor and pulse just until it is blended.
4. Remove the bowl from the processor and use a flexible spatula to give it a couple of stirs, making sure there are no pockets of unincorporated whipped cream or white streaks.
5. Pour into glass serving dishes – I like white wine glasses. The mixture will be very thin but will thicken as it cools. Refrigerate at least 3 to 4 hours. If holding longer, place plastic wrap directly on the surface (to keep a skin from forming) and keep refrigerated.
6. When ready to serve, whip the cream until thick, and then add the sugar and vanilla. Continue to whip until very thick. Spoon dollops of the whipped cream onto the top of each serving and garnish with mint sprigs. Serve immediately.