Thursday, November 29, 2012

Chocolate Mousse





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
  1. In a heavy pot, over medium low heat, heat whipping cream.  Do not let it come to a boil.
  2. 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.
  3. 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.
  4. Beat yolks until frothy.
  5. Add  beaten egg yolks a little at a time to the chocolate mixture, stirring constantly with a whisk.
  6. Sprinkle gelatin over cold water in a small saucepan.
  7. When it has softened, heat gently until it is dissolved.  Remove from heat.
  8. Stir dissolved gelatin into chocolate mixture.
  9. Add vanilla and liqueur or Espresso and stir until blended.
  10. Pour chocolate mixture into a large bowl and set aside.
  11. In another bowl, beat reserved egg whites until frothy.
  12. Add sugar, a few tablespoons at a time, beating well between additions until stiff peaks form.
  13. Gently fold beaten egg whites into chocolate mixture, folding up and over until there are no longer any white streaks.
  14. Using small dessert dishes or teacups, measure 1/2 cup mousse into each dish.
  15. Cover and refrigerate overnight.
  16. For Garnish, melt chocolate  and paraffin (if desired) in a small dish over hot (not boiling) water.  Stir until smooth.
  17. Place melted chocolate in piping bag or squeeze bottle with narrow tip.
  18. 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.
  19. Garnish mousse just before serving with a dollop of whipped  cream and a chocolate shape. 
Makes 10  1/2 cup servings


10 comments:

  1. This looks amazing Bev! I was thinking of making this as a dessert for a Christmas dinner party and now I have the perfect recipe. I love the idea of putting the dessert into teacups and your garnish is just perfect. Thanks.
    BTW - I miss your blog.....but am so looking forward to the book.

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    1. Thanks for your kind reply Rosella, I miss blogging but have had to prioritize my time.

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  2. Bev, this dessert reminds of that wonderful dinner at your house! Thank you again!

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  3. Could this be made without the eggs?

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    1. I don't think I'd want to try it. Perhaps you could Google 'Chocolate Mousse without eggs' for another recipe. I imagine there would be a way using more gelatin instead of egg yolks in the chocolate mixture and then folding it into whipped cream instead of egg whites.

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  4. I was happy to be served your mousse Bev and it was delicious. Thanks for the recipe!

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  5. If I did not want the alcohol or coffee included, would I just leave it out or substitute with something else?

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    1. I'm thinking you could just omit it.

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  6. I always assumed mousse would be difficult to make, but your recipe doesn't seem so bad. Can't wait to try this for Christmas. I think sprinkling crushed candy cane on top would also work!

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