Dark chocolate and coffee mousse

Preparation

1. To start, we put the chocolate in the glass and grind it by programming 20 seconds, progressive speed 5-10. We lower the pieces towards the blades.

2. We melt it for 3 minutes, 37º, speed 3. We check that we have not had any piece left. If they remain, the time will have to be extended for 1 more minute at the same temperature and speed.

3. We add the coffee. We mix it with the spatula and remove the cream to a bowl that we will keep in a warm place.

4. Next and without washing the glass we put the butterfly on the blades. We pour the yolks and sugar. We beat them well by programming 2 minutes, speed 3. At the end of the time, we mix them with the chocolate and coffee cream making enveloping movements so that they do not fall and keep the bubbles.

5. We wash and dry the glass, put the clean butterfly on the blades and mount the cream by programming speed 3 1/2. You have to be careful not to go overboard and avoid cutting the cream. In my case, with the cold cream, it took me 30 seconds.

6. We mix the whipped cream with the chocolate cream in a smooth and precise way.

7. Then we wash and dry the glass well, the blades, the butterfly and also the lid. There should be no trace of fat for the whites to mount well.

8. We place the butterfly on the blades. We pour the whites and a pinch of salt and we mount them during 2 minutes, speed 3 1/2. We incorporate them into the chocolate mixture in three batches. We will also use enveloping movements, that is, from top to bottom and turning the bowl little by little. We will avoid mixing in excess so that the whites are fluffy.

9. We finish by distributing the mousse into 6 glasses, close them or place film on top and store them in the fridge for at least 2 hours.

10. To present them we can sprinkle some pieces or cocoa nibs that will provide a slightly crunchy texture.