Your Life A to Z Recipe: Wednesday, December 24th, 2014 By: Chef Gio Osso, Virtu Scottsdale

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Chocolate Mousse Tiramisu (Mochamisu)

1lb bittersweet chocolate
6 eggs (whites only)
1 cup granulated sugar
1 cup water
3 cups heavy cream
1 package lady finger cookies
1 vanilla bean
4 cups espresso
12-8oz mason jars

For the Mousse
Melt chocolate over a double boiler until smooth and silky. In a small heavy sauce pot, place the sugar and water over medium heat and bring to the “softball stage” approximately 235-240 degrees. In the meantime, in a stand mixer, whisk the egg whites to a stiff peak. Once the egg whites are at stiff peaks, on a low speed, slowly drizzle the sugar water mixture into the egg whites to make a meringue. Set the meringue aside. Scrape the inside of the vanilla bean to get as much of the seeds as possible and mix with the cream. Whisk the cream in a stand mixer until you are at stiff peaks as well. Fold the chocolate into the meringue carefully, incorporating thoroughly. Take the chocolate meringue and fold that into the whipped cream to create a silky chocolate mousse.

For the Tiramisu
In the bottom of a mason jar spoon a layer of the mousse. Dip the ladyfingers in the espresso as you go or they will turn to mush! Place a dipped ladyfinger into the mason jar and top with more mousse. Repeat one more time and smooth out the top! Allow the mousse to set overnight and garnish with what you wish!