Tuesday, April 16, 2013

chocolate mousse

Does that title really need any further verbage? Someone asked me why I didn't have a chocolate mousse recipe up on this site and I was actually a little shocked! I make this all the time. I hadn't posted it already?
Well, Chocolate Mousse! Here it is. I might bathe in this one day.....just lay in the tub with a spoon.....I'm sure that's a pretty horrid visual you all have now so I'll stop.
But it's that good. And it's become quite easy to assemble and is always a giant hit whenever served.
This recipe is from America's test Kitchen (of course it is) and is rich and creamy and decadent and completely chocolate.


8 ounces bittersweet chocolate
5 tablespoons water
2 tablespoons cocoa powder
1 tablespoon brandy
1 teaspoon instant espresso powder
2 large eggs - separated
1 tablespoon sugar
dash of salt
1 cup + 2 tablespoons heavy cream


on the stove - a saucepan with an inch or so of simmering water.
set a large glass bowl on this and melt the chocolate, water, cocoa powder, brandy and espresso powder.
make sure the bowl does not touch the hot water.
stir frequently until all the chocolate is melted and glossy.
remove from heat

in a second bowl whisk the egg yolks with 1 1/2 teaspoons of the sugar and the salt.
whisk until mixture thickens and lightens in color.

add a couple scoops of the chocolate mixture to the egg yolk mixture and mix well.
slowly drizzle in the rest of the chocolate mixture - whisking constantly.

in your stand mixer - whisk the egg whites with the remaining 1 1/2 teaspoons of sugar.
whisk just until soft peaks form.
remove from the machine.
using the whisk attachment continue mixing by hand to make sure you get all the whites off the bottom.

add a couple dollops of the egg white mixture to the yolks and chocolate mixture.
stir with a rubber spatula.
add the rest of the egg whites mixture and gently fold in until very few white streaks remain.

in the now empty mixing bowl, add the heavy cream and whisk until soft peaks form.
do not overmix this - you will lose the light, airy texture of your mousse.

fold the cream into the rest of the mix.
continue until no white streaks remain.

spoon the mousse into individual serving cups.
cover and chill for a couple of hours or overnight.

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