I think Chocolate mousse is my favourite dessert hands down!
And when it is made with dark chocolate, it's even better.
I've made a number of versions of it over the years but this is the one I like the best.
It's an elegant and light finish to a special dinner or holiday meal.
Two things to note before you make it.
1. The eggs are not cooked in this recipe. This has never been a problem for me but I realize that it does matter to some people. Young childen and people with compromised immune systems should be made aware that you are serving a dessert that contains raw eggs.
2. Make this recipe the day before your party.
- 1 cup whipping cream
- 8 ounces good quality dark chocolate (65-70% cocoa) finely chopped
- 1/4 cup butter
- 4 eggs, separated
- 1 teaspoon vanilla
- 1/4 cup coffee flavoured liqueur such as Baileys or Kaluha OR 1/4 cup brewed Espresso coffee
- 1 envelope (.25 ounce) unflavoured gelatin
- 4 tablespoons cold water
- 1/3 cup sugar
For the garnish:
- 2 ounces good quality dark chocolate
- 2 teaspoons shaved paraffin, if desired. (It is found in the canning section of the grocery store and I use it to firm up the chocolate shapes.)
- Whipped cream
- In a heavy pot, over medium low heat, heat whipping cream. Do not let it come to a boil.
- Remove from heat and add chocolate, stirring well to melt. Place over low heat for a moment or two if needed to completely melt the chocolate.
- Add the butter a spoonful at a time and stir until it is incorporated into the chocolate/cream mixture. It should be just lukewarm at this point.
- Beat yolks until frothy.
- Add beaten egg yolks a little at a time to the chocolate mixture, stirring constantly with a whisk.
- Sprinkle gelatin over cold water in a small saucepan.
- When it has softened, heat gently until it is dissolved. Remove from heat.
- Stir dissolved gelatin into chocolate mixture.
- Add vanilla and liqueur or Espresso and stir until blended.
- Pour chocolate mixture into a large bowl and set aside.
- In another bowl, beat reserved egg whites until frothy.
- Add sugar, a few tablespoons at a time, beating well between additions until stiff peaks form.
- Gently fold beaten egg whites into chocolate mixture, folding up and over until there are no longer any white streaks.
- Using small dessert dishes or teacups, measure 1/2 cup mousse into each dish.
- Cover and refrigerate overnight.
- For Garnish, melt chocolate and paraffin (if desired) in a small dish over hot (not boiling) water. Stir until smooth.
- Place melted chocolate in piping bag or squeeze bottle with narrow tip.
- Place waxed paper on a baking sheet and "draw" filagree patterns or desired shapes (Christmas trees, stars, leaves) with the chocolate. and refrigerate until solid.
- Garnish mousse just before serving with a dollop of whipped cream and a chocolate shape.
Makes 10 1/2 cup servings