Few desserts are as delectable as a good quality chocolate mousse. While recipes abound on different ways to prepare it, this one has a special ingredient that makes it stand out from the rest. The mousse goes well with a cointreau, or a dark coffee if you're having it for breakfast (as I usually do when I make these).
Chocolate mousse is basically a chocolate flavoured cream to which beaten egg whites are folded in. I like to chill it in individual pots, but putting it in a large bowl and scooping it out is another way to go. If you do the latter, a good suggestion is to serve it with whipped cream sweetened with powdered sugar. This recipe is from Julia Child's "Mastering the Art of French Cooking: Volume 1".
INGREDIENTS
- 4 eggs, separated
- 3/4 cups instant-dissolving sugar
- 1/4 cup orange liqueur
- 6 ounces semi-sweet baking chocolate
- 4 tablespoons strong coffee
- 12 tablespoons softened unsalted butter (1-1/2 sticks)
- Optional: 1/4 cup finely diced candied orange peel (get the recipe here)
- Salt
- 1 tablespoon granulated sugar
We start with the mise en place for the dessert. It's important that the eggs get to room temperature. You will also be needing the following equipment: a mixing bowl, a wire whip or beater, a pan of barely simmering water, a basin of cold water and a small saucepan.
Don't drink the orange liqueur just yet, but save some for then the dessert is ready.
PREPARING THE CREAM BASE
- 4 egg yolks
- 3/4 cups instant-dissolving sugar
- 1/4 cup orange liqueur
Beat the egg yolks and sugar until they gain volume and become yellow, forming the ribbon.
See the slowly dissolving ribbon, this is how you know you're done beating.
Add the orange liqueur and set the mixing bowl over the almost simmering water and beat for 3 to 4 minutes until it becomes too hot for the touch. Immediately place in a basin of cold water and beat for another 4 minutes or until it gains the consistency of mayonnaise.
Looks like mayo, but tastes like heaven. And look, another ribbon!
- 6 ounces semi-sweet baking chocolate
- 4 tablespoons strong coffee
- 12 tablespoons softened unsalted butter (1-1/2 sticks)
- Optional: 1/4 cup finely diced candied orange peel (get the recipe here)
In a bowl over a small saucepan with simmering water, melt the chocolate and coffee until you get a smooth cream. Remove from heat and add the butter, one tablespoon at a time, until it is all evenly melted. Mix into the yolk mixture and add the optional orange peel. The orange peel is the secret ingredient, so it's worth the extra effort. Save some for decorating.
Here I'm putting it back into the basin of cold water to get the right consistency.
WHIPPING THE EGG WHITES AND MAKING A MOUSSE!
- 4 egg whites
- Salt
- 1 tablespoon granulated sugar
Using your mixer, beat the egg whites until it becomes foamy. Add a pinch of salt and continue beating until soft peaks form. Add the sugar and continue beating until you get stiff peaks like shown in the picture below.
The egg whites should look something like this.
Fold the egg whites into the chocolate mixture by first stirring a large dollop, followed by additions in quarters. Each time you should fold a bit, but not completely, so that you can keep the volume.
See how they're not completely folded in, yet we keep adding more.
Once all the whites are folded in, it will look like this.
It's airy and creamy. Like a good mousse should.
Place the mousse in the individual bowls, or on your chilling mould, and let chill in your refrigerator for a good couple of hours, if not overnight. The mousse will develop its flavour overnight if you use the orange peel.
In 2 hours, these are ready to be enjoyed.
Before serving, you can decorate it. Here I used some leftover pralin, some of the candied peel and chocolate buttercream from another recipe I was working on.
I use some leftovers to put on the mousse.
And finally, enjoy this dessert with a nice drink.
A good liqueur will work too, but sometimes I have to work.
Bon appetit!