Mocha Mousse With Espresso Caviar & Chantilly Cream

• 3/4 cup heavy cream cold
• 3 egg whites
• 1 pinch salt
• 1/3 cup sugar
• 6 ounces dark chocolate cut into small pieces
• 1/4 cup espresso
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream cold
• 1 tablespoon confectioners sugar
• 1/2 teaspoon vanilla extract
• 3 cups vegetable oil chilled
• 1/4 cup kosher salt for ice bath, or other coarse salt
• 1/2 ounce powdered gelatin 4 teaspoons
• 3 tablespoons cold water
• 3 ounces espresso
• 2 tablespoons sugar

1. Whisk the heavy cream to soft peaks and set aside in the refrigerator.
2. In a clean, dry bowl, combine the egg whites and salt and then whisk to soft peaks. Add the sugar and continue whisking to stiff peaks. Set aside.
3. Place the chopped chocolate in a large heatproof bowl and set over a pan of simmering water. Stirring frequently, heat the chocolate until fully melted and smooth.
4. Stir the espresso and vanilla extract into the chocolate until smooth and then remove from the heat.
5. Fold the whipped egg whites into the chocolate using a whisk. Fold the whipped cream into the chocolate mixture using a spatula.
6. Spoon the mousse into the serving vessels and chill for at least one hour or up to overnight.
7. For Chantilly cream
8. Combine the cream, confectioner's sugar, and vanilla extract and whisk until soft peaks. Cover and set aside in the refrigerator until ready to serve with the mocha mousse.
9. Place the jar of chilled vegetable oil (see head note) in a bowl and make an ice bath around the jar with ice, water and the 1/4 cup of salt stirred together. Set aside.
10. Combine the gelatin and cold water in a bowl. Set aside and allow the gelatin to absorb the water.
11. Make the espresso then stir in the sugar into the espresso. Stir the espresso mixture into the gelatin. Stir until the gelatin is completely dissolved into the espresso. If using a squeeze bottle to make the pearls, transfer the espresso mixture to the squeeze bottle.
12. Allow the espresso mixture to cool until it is just barely warmer than room temperature (if the mixture starts to cool off too much and set up, you can warm it in the microwave for a few seconds or until it is a smooth liquid again).
13. Drip several drops at a time of the espresso mixture into the cold oil to form a ball. (Adjust the amount of drops to create your desired pearl size). Repeat for about half of the espresso mixture.
14. Allow the pearls to set for about 5-8 minutes more in the oil, and then strain the oil and caviar through a fine mesh strainer, reserving the oil to continue making the remaining pearls.
15. Return the oil to the ice bath and make the remaining pearls. Allow them to setup in the oil for 5-8 minutes again, and then strain.
16. Store the pearls in the refrigerator covered with water or oil for up to one week (you can rinse the oil off the pearls before serving if desired).

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Taken from www.yummly.com/recipe/Mocha-Mousse-with-Espresso-Caviar-_-Chantilly-Cream-2099096 (may not work)