Step-by-step Easy Chocolate Mousse (Mousse au chocolat) Recipe
When I get lonesome for Paris I make mousse au chocolat and forget the drenching November rains of Vancouver. I'm transported back to walking Rue Mouffetarde, sleeping rough under the maples of the Bois de Boulogne and drinking at the Cafe Lucky.
Mousse is everything bad for you whipped into a foam and served chilled. Somehow it tastes like heaven.
4 ounces of unsweetened baker's chocolate
3 tablespoons of unsalted butter
1 cup of whipped cream
Step 1: The hardest part of the recipe is avoiding burning the chocolate when you melt it. So I use a double boiler. Add a couple of litres of water to a pot on the stove and turn the burner on high. When your water reaches a rolling boil turn the burner off. Put a metal pot on top of the first one. Throw your squares of chocolate in this second pot and add your butter. Wait for a few minutes while the steam from the first pot melts the chocolate and butter. Add your sugar and use a wooden spoon to make sure every thing is well mixed. Congratualtions, you've just made cocoa butter.
Step 2: Now separate the eggs whites and yolks into two bowls.
Step3: We need to wait until the cocoa butter cools for about 10 minutes. Use the time to whip those egg whites mercilessly until they're stiff. (When you take the whisk from the bowl the stiffened egg whites should adhere to the whisk.) Beat the whipping cream with an electric mixer until it forms peaks, but isn't grainy.
Step 4: Mix the yolks slowly into the cocoa butter from step 1 beating all the time. Then mix the stiffened egg use long strokes. Finally mix in the whipped cream. The whole idea is to get as much air as possible into your mousse. Don't overmix or you'll destroy all the foam and mouuse au chocolat will turn into soupe au chocolat!
Step 5: Wait! No matter how tempted you are to sample the velvety chocolate foam resist the urges. Put it into the fridge for 12 to 24 hours to let the subtle flavor to develop to it's peak.
Enjoy! It makes 4 medium size servings. Or two piggy size servings.
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