If you’ve never made mousse before, don’t let the richness and fluffiness of the dessert intimidate you. After all, Garten’s recipe has the word “easy” in its title, and she rates it as entry-level. Plus, if you’re worried about whipping it up at the last minute, the chef says it’s prepared ahead of time and ready to serve when you need it.
The point here is to put everything in an electric mixer. First, heat the chocolate and espresso on the stove to melt everything, then add the Kahlua, vanilla, and egg yolks and whisk. However, the egg whites, cream and sugar are whipped in separate bowls. Finally put everything together and put it in the fridge to cool. If you are making the dessert ahead of time, you can also let it sit overnight. To top off an already rich dessert, Barefoot Contessa includes a sweet whipped cream recipe made with cold heavy cream, sugar and vanilla extract.