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| Simple Chocolate Mousse |
| Wednesday, March 05, 2008 |
I use my Google Reader to keep track of all my RSS feeds for things I want to read on the web. One great feature is that I can "star" my favorites and I tend to star a lot of recipes. One Saturday I decided to try Simple Chocolate Mousse from Serious Eats, which was a Cook the Book feature there from Chocolate Desserts by Pierre Herme, which Dorie Greenspan, my favorite baker ever, helped write. This was posted for Valentine's Day and I ended up making it shortly after.
It really is simple and delicious. I wish my photos were better, but I'm not going to let a couple lousy shots keep me from sharing with you. If you've never made mousse, this is the perfect beginner's recipe.
 Simple Chocolate Mousse
blatantly stolen from Serious Eats
(to the left is my bad photo of the last mousse)
Ingredients
6 ounces (170 grams) bittersweet chocolate, finely chopped
1/3 cup (80 grams) whole milk
1 large egg yolk
4 large egg whites
2 tablespoons sugar
Procedure
1. Melt the chocolate in a bowl over—not touching—simmering water or in the microwave oven. If necessary, transfer the chocolate to a bowl that is large enough to hold all of the ingredients. Keep the chocolate on the counter until needed. The chocolate should still feel warm to the touch when you’re ready to use it.
2. Bring the milk to the boil, then pour it over the chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.
 3. In a mixer fitted with a whisk attachment, beat the egg whites on medium speed just until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop one-third of the whites out of the bowl onto the chocolate mixture. Working with a whisk, beat the whites into the chocolate to lighten the mixture. Now, with either the whisk or a large flexible rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.
4. Turn the mousse into a large serving bowl—glass is very nice for this dessert—or into individual coupes or cups, and refrigerate for 1 hour to set.
Keeping: Although the texture of the mousse will be lighter if you serve it shortly after chilling it, it can be covered and kept in the refrigerator for up to 2 days – after which time it will be just as delicious, if a little denser. |
posted by Rose @ 7:13 AM  |
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