For Valentine’s Day I decided to treat ourselves to some homemade chocolate mousse. Not just any chocolate mousse, but really rich chocolate mousse. The kind where you can only have a few bites worth because it’s so intense. This recipe is decadent, but the mousse is airy and light enough that it immediately melts in your mouth.
This wasn’t my first time making chocolate mousse, but it was the first time making it without my electric Kitchen Aid mixer. If you’re looking for a great shoulder workout, whip egg yolks and cream by hand. I’m missing my mixer a lot these days. Just after the holidays I cleared out all my baking equipment, including my beloved electric mixture and brought it all down to my parents’ house so I would no longer be tempted to eat my way through test batch after test batch. I’m extremely tempted to set off immediately to reclaim my mixer, but I know the results will be an absurd amount of irresistible baking with heavy side-effects of weight gain.
My first trial run of the mousse was actually last week. We were having friends over for dinner on Friday night so I made the mousse for dessert on Thursday. It turns out this mousse is a great “make-ahead” item. You can whip it up the day before and it tastes just as fresh the next day. For the best looking mousse, put it immediately into your serving dishes because it solidifies quickly.
RICH CHOCOLATE MOUSSE Adapted from Couture Chocolate by William Curley INGREDIENTS 10 OZ/300G DARK CHOCOLATE (60% CACAO OR MORE) 6 (5 OZ/140G) EGG YOLKS 1 1/3 CUPS (80G) SUGAR 2 TBSP (40 ML) WATER 1 ½ CUPS (274) WHIPPING CREAM (OR DOUBLE CREAM) METHOD 1. Melt the chocolate Place the chopped chocolate in a bowl that fills snugly over a pot of simmering water. The water should not touch the bowl. The chocolate will melt gradually without much stirring needed. When most of the chocolate is melted, remove it from the heat, stir a few times till smooth and set aside to cool. 2. Whip the egg yolks and cream in separate bowls In two separate bowls, whip the egg yolks and the cream until they reach what is called the ribbon stage, where it falls back into the bowl in thick, silky ribbons. 3. Make sugar syrup Pour the water and sugar into a pan, mix well and bring to a rolling boil over medium heat. Let it boil for about a minute, uncovered. Immediately add sugar syrup to the egg yolks. 4. Add sugar syrup to egg yolks Add the syrup to the eggs yolk, continuously whisking the egg yolks as you poor in the syrup. Whip the yolks until they return to the ribbon stage. 5. Fold the eggs yolks into cream Add the egg yolks into the cream. Gently fold the mixture until well combined. 6. Fold egg and cream mixture in to chocolate Add 1/3 of the egg and cream mixture to the melted chocolate (if the chocolate has cooled and hardened a bit, reheat it for 10 seconds over the stove or in the microwave). Gently fold the egg and cream mixture into the chocolate, being careful not to over beat the egg and cream mixture, which would deflate all the air you just beat into it. Add the rest of the egg and cream mixture and gently fold till well combined. 7. Transfer to serving dishes and refrigerate for one hour or more This dish can be made a day ahead and kept in an airtight container in the refrigerator.
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Hi! My name is Colleen
Hi there! I'm Colleen. I'm a girl from sunny Santa Cruz, California who married a Punjabi boy from Bombay. These are the stories, recipes and photos of our adventures together as I've learned about, and fallen in love with, Indian culture...as well as taught Hubby a thing or two about my American ways of doing things. Pull up a chair and enjoy!
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Wow Colleen! This looks wonderful!
Thank you Kavi!
Colleen, that’s a great video! I bet I could even make it. Keep ‘em coming
Hi Rex! Thank you so much.
We made the chocolate mousse and tried it without adding any extra sugar. It was a little too dense with the absence of the sugar water, but it was still rich and had a nice balance of sweetness & bitterness. Yum!
Oh great. If you want to leave out the sugar but still want a light texture, you can whip up the egg whites at the end and fold them into the mousse as the very last step. Follow the same technique for folding as you did with the egg and cream, just a little at a time. It should help create a fluffier texture. You can also counter balance some of that dark chocolate flavor by adding a bit more cream.
Glad it went well! Wish I could taste the leftovers!