When it comes to thinking about food, people seem to divide into two camps—those who think first about their savory courses and then think about their sweets—and those who think first about their sweets—and then about their savories. I am usually in the former camp—I plan the meal first and think of dessert as a “lagniappe” a little something extra in Cajun parlance—but not the focus of the meal. And while I love a good, rich bread pudding as much as anyone—my favorite desserts are usually silky or creamy and rich tasting, but not too big or complicated. This recipe for chocolate mousse is a favorite.
It has a few steps to it, but it isn’t hard to prepare. You can make it in advance. It serves 12 in small, nicely proportioned servings. It is elegant enough for a special dinner (I served it on Christmas Eve…) or a casual supper with friends (it followed a barbecue brisket dinner last weekend).
Chocolate Mousse
12 servings
Ingredients
1 cup semisweet chocolate chips
1 ounce unsweetened chocolate
¼ cup strong brewed coffee or espresso
¼ cup Cointreau, Grand Marnier or other orange liqueur
1 tablespoon brandy or Cognac
1 teaspoon vanilla extract
1 ½ sticks (12 tablespoons) unsalted butter, diced, at room temperature
8 extra-large eggs, separated, at room temperature
½ cup sugar, plus 2 tablespoons, divided
Kosher salt
1 cup whipped cream
2 tablespoons confectioner’s sugar
In a double boiler or the microwave, melt together the chocolate chips and the chocolate. Stir in the coffee, the orange liqueur, the brandy and the vanilla extract. Set aside to cool to room temperature. When the butter is completely to room temperature, whisk it into the cooled chocolate mixture.
Put the egg yolks and the ½ cup of sugar in a mixing bowl and beat on high speed for 5 minutes, or until the yolks are pale yellow and creamy in texture. Add the chocolate mixture to the bowl and mix together on low speed.
Put the egg whites in another mixing bowl; add a pinch of salt and beat on high speed until the whites gently hold peaks. Fold the egg white mixture into the chocolate mixture.
Spoon the mousse into individual servings dishes or one 2-quart serving dish, cover with plastic and chill for a few hours.
Just before serving, beat together the whipped cream and confectioner’s sugar until firm. Spoon the sweetened cream on top of each serving.
That’s one that I’ll try for sure. I could taste it while I was reading the recipe!!
I usually don’t make dessert very often, but if I do it involves chocolate – yum!