This chocolate mousse recipe was discovered for a "dessert" theme cooking club a few months ago. I felt incredibly blessed to have my very first attempt at making chocolate mousse come out as well as it did, and as a result, I may never follow another chocolate mousse recipe again. This recipe comes from
Martha Stewart's Every Day Food. It takes some elbow grease to whip the eggs (a powered beater was used for the cream) but it is a very simple recipe and the result is a smooth, rich, dense yet fluffy chocolate dream. It's the kind of treasure of a dessert where a small ramekin satisfies you for what will feel like eternity. Actually, one noteworthy piece of information: be weary of serving this after a late dinner party as it may be difficult for your guests to fall asleep that night, depending on how sensitive they are to caffeine. I think the key to this chocolate mousse is to use a great quality chocolate and cocoa. The cocoa I used was brought home from Venezuela and is the only cocoa I have ever possessed so I can't really speak for any brands in particular, but I did use
Scharffen Berger bittersweet chocolate which I highly recommend. You can find it at your local Whole Foods and I recently found some (much cheaper) at World Market. Here is how you can prepare it:
Ingredients (Serves 4)
- 4 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet chocolate
- 3/4 cup heavy cream
Directions
- chop up chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
- In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
- Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
*Note: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.
Comments: 0
Post a Comment