Chocolate Mousse

For all you chocolate lovers out there, I am about to add a new recipe to your repertoire that will be one of the most decadent, heart-warming, finger-licking desserts that you will be making on a weekly basis! Oh, and did I mention that it only takes two ingredients?! Yup, chocolate and eggs.
My mom loves chocolate mousse. Like, I-am-now-her-favorite-daughter loves this stuff (sorry Megan!) Now, normally when you think of chocolate mousse, you might be thinking of a very light, airy, and delicately whipped chocolate dessert. Well, my mom really loves chocolate mousse that has a rich flavor and dense texture. We had one similar while traveling in Santorini that she has just never quite found here at home…until now.
Chocolate MousseServings: 4 servings
  • 7 oz good quality chocolate (mom loves dark chocolate so I use 78% cocoa)
  • 4 eggs, room temperature
  1. It’s REALLY important that your eggs are at room temperature before starting this recipe. If you’re in a time crunch, simply place your eggs in a bowl of warm (NOT hot, we don’t want to cook the eggs!) water for about 3 minutes.
  2. Once the eggs are at room temperature, separate the yolks into a small bowl, and the whites into a medium sized mixing bowl. Use a hand mixer to whip the egg whites until they form stiff peaks when you lift the whip. They should still be smooth and creamy, and look a little like this.
  3. We are going to melt our chocolate using a double-boiler system. First fill a small pot with about an inch of water and set a medium-sized glass bowl on top of the pot (ensuring that the bowl does not touch the water). Heat the water to a gentle simmer, and place the chocolate into the glass bowl. Begin to melt the chocolate, but be sure not to let the chocolate get too hot. When the chocolate is almost melted, take the bowl off the heat, stir, and set aside.
  4. Stir the egg yolks into the chocolate, then fold one-third of the whites into the chocolate to lighten it up. A denser mousse = less egg whites.
  5. Fold the remaining egg whites into the chocolate just until there are no visible streaks of whites. Cover the bowl with plastic wrap and chill for at least 3 hours. (You can also divide the mousse into individual custard cups, ramekins, or goblets before serving.)

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