Posts Tagged‘French Chocolate Mousse’

French Chocolate Mousse

by KitchenRebel on September 18, 2014

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Chocolate Mousse was one of the very first gourmet recipes I made, the first recipe I followed that didn’t come from my mums handwritten recipe book. I think I was 15 at the time, and I thought anything with whipped egg whites was technical. Cream and chocolate were expensive ingredients we only used on special occasions. And there I was just making it for a middle of the week dinner. I felt so fancy. Melting chocolate, separating and beating eggs and then piping whipped cream on top, I had never made anything so pretty.  I was so proud of myself.

It’s been years since I made a chocolate mousse. I was feeling nostalgic and wanted to make something classic. No new version or the quicker mousse recipes I’ve sometimes used. And the farm fresh eggs I had just bought seemed like perfect excuse to make a classic French mousse.

Rich creamy velvety decadent chocolatey mousse.

Adapted from Mastering the Art of French Cooking by Julia Child

ingredients

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

instructions

  1. Use a double boiler, or fill a saucepan 1/3 full with hot water and set a bowl on top. Over barely simmering water, melt together chocolate, butter and coffee until smooth. Remove from heat, set aside.
  2. Fill a large bowl with ice and water, set aside.
  3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk egg yolks with 2/3 cups of sugar, rum and water until mixture is thick, and light coloured like mayonnaise, about 3-5 minutes. (You can also use an electric hand mixer)
  4. Remove from heat and place the bowl of whipped egg yolks in the bowl of ice water, and beat until thick and cool
  5. Fold the chocolate mixture into the egg yolks
  6. In a large bowl, beat egg whites and salt until they hold their shape. Whip in the 1 tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then add the vanilla
  7. Fold one third of the beaten egg whites into a the chocolate mixture, then fold in the remainder of the egg whites until just incorporated, be careful not to over mix it or the mousse will lose volume.
  8. Spoon mousse into serving bowl, or divide into individual serving dishes, and refrigerate for at least 4 hours, or until firm

 

 

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