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For Chocolate Lovers only  

Mousse au Chocolat

Tips: I love a good mousse, but a lot of mousse recipes use uncooked eggs, and I’m not comfortable eating those in the US. This recipe is an exception. It has all the richness anyone could desire, a good chocolate flavor, and a nice consistency (neither too firm nor too loose). You can vary the type of chocolate and amount of sugar you use here, depending upon what your preferences are, but it is imperative to use chocolate of good quality here! The decidedly-modest amount of alcohol used lends just a touch of flavor, but you can substitute vanilla extract for it, if you’d like. The mousse should be made ahead. It needs about 2 hours to get to a good serving consistency, but it will sit happily in the fridge, tightly covered, for up to three or four days. I’ve never tried to freeze this, so I don’t know what happens if you do.

This looks festive and pretty served in wine glasses. You’ll need 6 wine glasses, each of 6- or 7- ounce capacity. Please do make a point to serve this garnished with lightly sweetened whipped cream. I know that might seem excessive, but nothing beats whipped cream for color contrast, taste, and texture.

Yield: 6 servings

Ingredients:

  • 7-1/2 ounces good-quality semisweet OR bittersweet chocolate, finely chopped
  • 1/2 cup water
  • 2 to 3 Tbsp. granulated sugar, preferably superfine
  • Few grains of salt
  • Optional: 1/2 tsp. instant coffee granules
  • 1 Tbsp. compatible liqueur OR vanilla
  • 1 cup heavy cream

For Serving:
Lightly sweetened whipped cream
Shaved or grated semisweet OR bittersweet chocolate

Have ready 6 wine glasses, each of 6- or 7-ounce capacity. Set aside. Chill a small bowl and the beater(s) from a handheld electric mixer.

Place finely chopped chocolate or chips in medium heatproof bowl. Combine water, sugar, and salt in small pot; bring to a boil over medium heat, stirring to dissolve sugar. When mixture boils and sugar is dissolved, remove from heat. (Alternatively, you can combine these three ingredients in a 1-cup microwaveable liquid measure. Heat at 100% (high) power until warm, then stir thoroughly to dissolve sugar. Heat again at 100% (high) power just until mixture boils.) If using instant coffee, add to hot liquid now; stir to dissolve. Pour about half the hot liquid over the chocolate. Allow to stand for a minute or two, then stir or whisk gently until smooth. Gradually stir or whisk in remaining hot liquid. Chocolate must be completely melted and mixture should be perfectly smooth.

Cool melted chocolate mixture to room temperature, then gently stir in liqueur or vanilla to combine. In chilled bowl with chilled beater(s), beat cream at a high speed just until it holds a soft peak. Work quickly from here on out. Add a large spoonful of the whipped cream to the cooled chocolate mixture and fold in partially. Repeat. Add remaining whipped cream and quickly but gently fold in just until mixture is an even color (be sure to scrape up chocolate mixture from bottom of bowl as you fold). The mousse will start to stiffen as you’re working with it.

Divide evenly among wine glasses, spreading mouuse level in each with the back of a spoon. Chill at least 2 hours before serving, covering tightly when cold.

To serve, garnish with lightly sweetened whipped cream and shaved or grated chocolate (the same chocolate you used in the mousse, preferably).

 

©Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

  • The Classic Bombe is Back!
  • Forum: Perfect Chocolate Cake

  • ...Published: May 2005
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