Tuesday, September 1, 2009

La Mousse Chocolatée

I am not the world's biggest fan of chocolate (strange, I know!) but one thing I absolutely adore is chocolate mousse. The recipe I use is fairly simple, and extremely delicious!

Chocolate Mousse (makes 4 servings)
  • 7 ounces bittersweet chocolate
  • 1 cup heavy cream
  • 3 extra large eggs, yolks and white divided
Break the chocolate into pieces and process in a food processor until it is the consistency of coffee grounds.

Heat cream to the boiling point. With the motor of your food processor running, pour the cream through the feed tube in a steady stream. Process a few seconds until smooth.

Separate the eggs. Add the egg yolks to the hot chocolate mixture and process for a few seconds to incorporate. The heat from the chocolate will cook the eggs, so do not worry about consuming raw egg yolks. Transfer to a large bowl and cool completely.

In an electric mixer or using a hand mixer, beat the egg whites until they form stiff peaks. If you don't have an electric mixer, you may do this by hand. Temper the eggs by adding 1/4 of the whites to the chocolate mixture and carefully folding in using a large rubber spatula. Fold in remaining egg whites.

Pour the mousse into the serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours.

For serving, I topped with raspberries, a dollop of home made whipped cream, and more raspberries. To make home made whipped cream:

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp almond extract (most recipes call for vanilla, but I think this gives it something extra)
Whip cream in a mixer or use a hand mixer until almost stiff. Add sugar and almond extract; beat until cream holds peaks.

Make this treat for someone special and sit back as they worship the ground you walk on... ;)


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