Kit's Chocolate Mousse
Submitted by amy_lyn_hodges
Classic French-style chocolate mousse with semi-sweet chocolate, whipped cream, beaten eggs, and a splash of crème de cacao. Silky, airy, and rich enough for any dinner party.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
270 minReal chocolate mousse the French way is built on three foam structures held together by gently melted chocolate. Whipped cream brings the silk, beaten yolks add richness and color, and stiff egg whites lift the whole thing into something cloud-light despite the heavy ingredient list.
Temperature management is everything. The melted chocolate has to be warm but not hot, otherwise it will deflate the cream when they meet and seize into grainy clumps. A double boiler or bowl over barely simmering water gives you the control needed for a smooth pour.
Folding technique decides whether you get airy mousse or chocolate pudding. Always start with a sacrificial scoop of cream stirred briskly into the chocolate to lighten it, then fold the rest in with a rubber spatula using long, gentle strokes from the bottom up. Work quickly so nothing deflates. The four-hour chill lets the chocolate set up firm, but overnight is even better for fully developed flavor.
Pro Tips
- Use a high-quality bittersweet or semi-sweet chocolate at 60% to 70% cacao. Cheap chocolate makes flat, waxy mousse.
- Whip the cream to medium peaks only; over-whipped cream curdles when folded with chocolate.
- A copper bowl whips egg whites tallest, but stainless works fine if it’s spotlessly clean and grease-free.
- Skip the raw egg whites and serve to immune-compromised guests by using pasteurized eggs from the dairy section.
Variations
- Swap crème de cacao for Grand Marnier and add orange zest for chocolate-orange mousse.
- Use white chocolate (reduce sugar slightly) for an elegant cream-colored mousse.
- Pour into a baked Brownie Cookie crust and pipe whipped cream on top for a frozen mousse pie.
Ingredients
Directions
- Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture.
- Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners’ sugar and beat until you have firm peaks.
- Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
- This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving.
VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top.
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