Recipe: Chocolate mousse
28 November 2019 01:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sonia posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis is a family recipe. The story goes that my dad's mom made this for my mom the first time she was invited over for dinner, and it made a very good first impression. It's rich and delicious. Note that the eggs do not get cooked.
9 oz. high quality bittersweet chocolate (60% cacao)
6 eggs (extra-large), separated
1/4 cup granulated sugar
1 cup heavy whipping cream
1/4 cup powdered sugar
Optional flavorings: 1/8 to 1/4 cup rum, or 1/4 cup orange liqueur, or 1/2 tsp almond extract, or 2 tsp instant coffee.
Time:
About 45 minutes to put together.
Tools:
A stand mixer will make this much easier. I did whip the eggs and cream with a whisk once, and it took quite a while.
Two bowls for your stand mixer are even better, otherwise you have to stop and wash the bowl to whip the cream.
Either a microwave or a double boiler to melt the chocolate.
Methods:
Melt the chocolate. I like to break it in pieces in a bowl and microwave it in 30 second bursts until it's mostly melted, then stir and let it melt the rest of the way. Or you can use a double boiler. Make sure it has time to cool to lukewarm before you add it to the egg whites.
Separate the eggs. Put the whites into your mixing bowl, and the yolks into a smaller bowl for later. If you get any yolk (or other fat) into the whites, start over, because they won't whip.
Whip the whites until they form stiff peaks. Gradually add granulated sugar. Add egg yolks one at a time. Gradually add melted chocolate. Set this mixture aside.
Whip the cream until it forms stiff peaks. Gradually add powdered sugar. Add any optional flavoring. Either fold into chocolate mixture by hand, or mix gently using the mixer. Refrigerate.
Serving:
Serve in small bowls. There is a family tradition of serving it with Zabaglione sauce on top, which is even more cream and eggs (and Marsala).
Storage:
Refrigerate. Eat within a few days.
Variations:
You can really taste the chocolate, so use one you like. My dad always used 3 oz. Lindt bittersweet chocolate bars. I've used various Dagoba flavors like mint or lavender. This time I used Equal Exchange extra dark Panama (80%). I added about 1/8 cup more powdered sugar to balance the darker chocolate.
9 oz. high quality bittersweet chocolate (60% cacao)
6 eggs (extra-large), separated
1/4 cup granulated sugar
1 cup heavy whipping cream
1/4 cup powdered sugar
Optional flavorings: 1/8 to 1/4 cup rum, or 1/4 cup orange liqueur, or 1/2 tsp almond extract, or 2 tsp instant coffee.
Time:
About 45 minutes to put together.
Tools:
A stand mixer will make this much easier. I did whip the eggs and cream with a whisk once, and it took quite a while.
Two bowls for your stand mixer are even better, otherwise you have to stop and wash the bowl to whip the cream.
Either a microwave or a double boiler to melt the chocolate.
Methods:
Melt the chocolate. I like to break it in pieces in a bowl and microwave it in 30 second bursts until it's mostly melted, then stir and let it melt the rest of the way. Or you can use a double boiler. Make sure it has time to cool to lukewarm before you add it to the egg whites.
Separate the eggs. Put the whites into your mixing bowl, and the yolks into a smaller bowl for later. If you get any yolk (or other fat) into the whites, start over, because they won't whip.
Whip the whites until they form stiff peaks. Gradually add granulated sugar. Add egg yolks one at a time. Gradually add melted chocolate. Set this mixture aside.
Whip the cream until it forms stiff peaks. Gradually add powdered sugar. Add any optional flavoring. Either fold into chocolate mixture by hand, or mix gently using the mixer. Refrigerate.
Serving:
Serve in small bowls. There is a family tradition of serving it with Zabaglione sauce on top, which is even more cream and eggs (and Marsala).
Storage:
Refrigerate. Eat within a few days.
Variations:
You can really taste the chocolate, so use one you like. My dad always used 3 oz. Lindt bittersweet chocolate bars. I've used various Dagoba flavors like mint or lavender. This time I used Equal Exchange extra dark Panama (80%). I added about 1/8 cup more powdered sugar to balance the darker chocolate.