Chocolate Mousse
Chocolate Mousse is rated
out of
5 by
4.
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
4
Serves 4.
Chocolate mousse is almost a synonym for French dessert. Unfortunately, one often finds poor imitations of the real thing in France and elsewhere. The styles range from gooey to firm. This version falls into the latter group. If you like, garnish it with chocolate shavings.
Ingredients:
- 1/4 lb. bittersweet chocolate, chopped into very
small pieces - 3 Tbs. unsalted butter, cut into small pieces
- 3 eggs
- 1/8 tsp. salt
- 2 Tbs. confectioners’ sugar
Directions:
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.
Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.
Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.
Serves 4.
Adapted from
Williams-Sonoma Savoring Series,
Savoring France,
by Georgeanne Brennan
(Time-Life Books, 1999).
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(128)
Rated 5 out of
5
by
TheCityMouse from
My Go To Mousse Recipe!
My mother used to make the most delectable chocolate mousse ... and this is just like it. I add 1 teaspoon of pure vanilla extract after the chocolate/egg/butter mixture has cooled, serve in individual glasses [sometimes wine, sometimes martini], and pop whipped cream on top. Always gets rave reviews!
Date published: 2015-02-16
Rated 5 out of
5
by
gourmet67 from
Great recipe!!!
You can make this mousse whenever you want!! It is easy to make and perfect consistency .
I have made this recipe ten times!!! always turned out delicious.
Date published: 2013-11-12
Rated 5 out of
5
by
LepreKan from
Delicious!
I have been making this recipe for years. It is easy and not too time consuming - perfect when prepared the day before. Top with fresh whipped cream and berries.
Date published: 2013-04-24
Rated 1 out of
5
by
Danube66 from
Do not waste your time...
and perfectly good ingredients on this recipe. The egg yolks cooked and curdled with the melted chocolate and butter, even though the water was just barely simmering - just as written in the recipe. The end result was a lumpy goop. The only one happy was the dog, who got the beaten egg whites.
Date published: 2013-02-08