Molded Chocolate Mousse
Submitted by bethyjstar
Molded chocolate mousse set in a loaf pan with gelatin, coffee, rum, and whipped egg whites for lift. Sliceable dinner-party dessert topped with vanilla whipped cream.
YIELD
10 servingsPREP
30 minCOOK
20 minREADY
2 hrsThis is chocolate mousse in its dressed-up form. Instead of scooping pillowy clouds into glasses, the mixture gets set with a single envelope of gelatin in a lined loaf pan, chilled overnight, then unmolded into a clean sliceable brick. Each slice is tender but holds a sharp edge. The kind of dessert that looks impressive without requiring a special pan.
The flavor build is classic continental. Yolks beaten with sugar until pale, stirred into melted chocolate, then loosened with a coffee-and-gelatin syrup. A tablespoon of instant coffee deepens the chocolate without tasting like coffee. Dark rum adds warmth. Whipped whites fold in last to lighten everything.
Prepping the pan with waxed paper strips overhanging the sides is the unmolding secret. Pull the paper flaps and the mousse lifts cleanly. Without them, expect to pry.
Pro Tips
- Chill the chocolate mixture in an ice bath until it just barely begins to thicken before folding in the whites. Too warm and they deflate, too cool and the gelatin sets before you can fold.
- Beat the egg whites to soft peaks only, not stiff. Soft peaks incorporate cleanly without deflating.
- Use real baking chocolate, not chocolate chips. Chips have stabilizers that keep them from melting into a smooth emulsion.
- The mousse needs 8 to 10 hours of chill time. Plan to make it the day before serving. Last-minute is not an option.
Variations
- Swap dark rum for Grand Marnier or a tablespoon of orange zest for a chocolate-orange version.
- Use espresso instead of instant coffee for a deeper, fuller coffee note.
- Top with fresh raspberries and a light dusting of cocoa instead of whipped cream for a more elegant finish.
Ingredients
Directions
For easy unmolding prepare 9×5×3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan.
Fold each lengthwise as necessary to fit pan exactly: it’s best to have more than one thickness.
Put strips in pan, extending slightly above rim on all sides.
Pour cold water into 2-cup glass measure.
Sprinkle with gelatin; let stand at least 5 minutes.
Meanwhile in 1½ to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored.
Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside.
Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth.
Beat in 1½ teaspoon vanilla and the rum.
Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water.
Stir, scraping bottom and sides 2 to 3 minutes or until very cold but not thick.
Remove from water temporarily; set aside.
In large bowl beat whites with salt until foamy.
Gradually beat in remaining ½ cup sugar until soft peaks form.
Return bowl of chocolate mixture to ice water; stir 2 to 3 minutes or until mixture barely starts to thicken.
Remove bowl from ice water.
Fold half the mixture into whites, then fold into remaining mixture (do not overfold).
Pour gently from one bowl to another to insure thorough blending.
Refrigerate 8 to 10 hours or overnight.
To unmold: since most loaf pans flare, corners probably will not be lined with wax paper.
With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter.
Remove pan; gently peel way paper.
Whip cream with confectioner’s sugar and remaining 1 teaspoon vanilla to thick saucelike consistency.
Spoon generously over each slice of mousse.
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