This is a fun, easy-peasy chocolate mousse that I make - often. I believe it boosts my creative energy. It seems I always have these simple ingredients ready to be blended into an a-muse-ing, decadent treat.


1 cup chilled heavy cream

4 large egg yolks

2 large egg whites

¼ cup espresso or strong coffee, room temperature

3 tablespoons sugar, divided

Pinch of salt

12 ounces semisweet chocolate, chopped. A bag of Nestle's chips will do. I keep a stash of assorted chocolates. They are hiding in my freezer and pantry. Ya never know when that chocolate sense of urgency arises.

Let's get started!

• Beat it and chill! This is how I make the secret sauce. Beat 1 cup cream in medium bowl until stiff peaks form; cover and set in fridge to chill. Next, you will combine 4 egg yolks, 1/2 cup espresso, (I used leftover brewed coffee, from this morning) pinch of salt, and 2 Tbsp. sugar in a large metal bowl. Now, place the metal bowl over a saucepan of gently simmering water. Do not allow bowl to touch water! This is important, because chocolate will "seize" and become gritty and pasty, when liquid comes in contact. We want to seize the day, not your Muse Mousse. Whisk it constantly, until mixture has almost doubled in volume. This takes about 3 minutes, so don't walk away.

• I'm melting! Remove bowl from heat. Add chocolate chips and whisk until smooth and melty. Now, put your hands up and walk away from the chocolate! Let it come to room temperature, before sticking your fingers in hot chocolate sauce. Trust me on this. Turn up the music! Whisk and taste test as necessary, until chocolate sauce is room temperature.

• Prepare the power tool! Using an electric mixer, beat 2 egg whites, on medium speed until foamy. With mixer running, gradually beat in 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form. Be patient, firm peaks will form. I promise you.

• (folded, not stirred) Fold in the sugared, frothy egg whites into chocolate mixture. Now fold whipped cream into chocolate mixture.

• Scoop the mousse, lick the spoon and chill out! It will take about 2 hours for your mousse to transform into an edible, decadent muse. This is a good time to grab some art supplies, a good book or whatever amuses you, while your muse mousse is chillin.'

Homemade whip cream topping. This is absolutely necessary! This is what you need:

Heavy whipping cream and sugar to sweeten taste. I like to use both powdered and white sugar. Maybe a 1/2 cup total. I like it sweet.

cap full of vanilla, because, why not?

Pour about a cup of heavy whipping cream, or the whole container if ya like, into a chilled metal bowl. Power tools! Turn on the mixer and whip it up, until peaks form. Add some sugar and vanilla and keep mixing on high speed, until fluffs of sweet, edible clouds arise. Ta-da!

Don't be shy! Smother your mousse with whip cream. Garnish if ya like. I've sprinkled mine with cinnamon, fruit, mint, honey, caramel....and it's all good. Time for indulging! I am going to get my artsy-creative on and enjoy, while I draw in my sketch book. It's a great day!