Simple Chocolate Mousse


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I really wrestled with the decision to call this chocolate mousse. It’s thicker than your average mousse. Not light like a cloud, but thick and creamy. It’s rich, best enjoyed with whipped cream.

Anyway. When I had my old blog, I made guacamole, or what I thought was guacamole. I made it with sour cream, instead of what may be more authentic: yogurt. Well this girl jumped right up into my bunghole about it, saying I was not keeping true to the legacy of guacamole. Now that I’ve started a new blog I’m scared that girl is going to find me again.

So, guacamole girl, if you’re reading this, I’M NOT 100% SURE THIS IS TECHNICALLY MOUSSE. PLEASE DON’T YELL AT ME AGAIN.

Ingredients:

  • 10oz semi-sweet chocolate (I used baker’s)
  • 1 1/2 teaspoon butter
  • 1/8th teaspoon instant espresso*
  • 4 eggs, separated

Method:

*I did not use the instant espresso in my mousse because I didn’t have it, but would recommend it. It’ll help bring forth more of that chocolate flavour.

First, separate all 4 eggs. You can do this by carefully passing the yolk back and forth between the two shell halves, letting the whites drip into a bowl, or (again, carefully), crack the egg, pour the yolk onto your upturned hand, and move it back and forth, letting the whites fall through your fingers until only the yolk remains. You should have one bowl of yolks, and one of whites.

Using a double boiler (a heat-proof bowl that sits atop a pot of simmering water), melt chocolate and butter together. Add the instant espresso and stir gently but don’t you god damn dare get any water in there or the chocolate will seize.

Once everything is melted, remove from heat and set the bowl of chocolate aside.  As it cools, beat in the egg yolks until smooth. The mixture will seem to seize up and thicken as you do this, and your mouth might ready itself to form the f-word, but it’ll smooth itself out again.

In a stand mixer (God HELP YOU if you don’t have one for this), beat the egg whites until stiff peaks form. When you dip your whisk attachment into the whites and bring it back up, it should form an erect little mountain.

Gently fold the egg whites into the chocolate until no white streaks remain. Spoon into 4 ramekins or small dishes and refrigerate at least 4 hours. Serve with a lot of whipped cream.


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First, separate all 4 eggs. You can do this by carefully passing the yolk back and forth between the two shell halves, letting the whites drip into a bowl, or (again, carefully), crack the egg, pour the yolk onto your upturned hand, and move it back and forth, letting the whites fall through your fingers until only the yolk remains. You should have one bowl of yolks, and one of whites.


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Using a double boiler (a heat-proof bowl that sits atop a pot of simmering water), melt chocolate and butter together. Add the instant espresso and stir gently but don’t you god damn dare get any water in there or the chocolate will seize.


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Once everything is melted, remove from heat and set the bowl of chocolate aside.  As it cools, beat in the egg yolks until smooth. The mixture will seem to seize up and thicken as you do this, and your mouth might ready itself to form the f-word, but it’ll smooth itself out again.

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IMG_2572In a stand mixer (God HELP YOU if you don’t have one for this), beat the egg whites until stiff peaks form. When you dip your whisk attachment into the whites and bring it back up, it should form an erect little mountain. In fact I may have whipped mine a little too hard (I should’ve had a safe word).

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Gently fold the egg whites into the chocolate until no white streaks remain. Spoon into 4 ramekins or small dishes and refrigerate at least 4 hours. Serve with a lot of whipped cream.
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IMG_2618Recipe from Loaves and Dishes

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2 Comments

  1. I would eat a couple of everything on this site. I tried making a Mouse and it turned out really good. Great instructions,….Thanks Penelope!

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