Get it? Mmmousse because it is so delicious you will be like “MMMMM.” Yeah.
I needed a good dessert for a dinner party, and I must say that my first attempt at mousse was pretty much perfect. (There’s no room for humility here. It was that delicious.) Not like I can really claim much from it anyway – I followed Ms. Martha Stewart’s chocolate mousse recipe to a T. I cannot understate how amazing it was. I actually doubled the recipe so I would have it for two different occasions. But I will share the recipe below in its original dimensions, which would serve about 6 people for dessert.
Some mousses use raw eggs, and one thing I like about this recipe is that you cook the eggs. Makes me feel better. Raw – blech. I separated 4 eggs and then in a medium saucepan, I whisked together 4 egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. I cooked it over medium heat for 7-10 minutes, until it thickened up to the point where it would stick to the spoon a bit (but don’t let it boil!).
While that cooked, I melted 8 ounces semisweet chocolate by heating it at 30 second intervals in the microwave and stirring well in between each session. I used some semisweet chocolate chips but didn’t have quite enough, so I added in pieces of random chocolate bars I had stashed around the apartment and in my purse. (That’s not weird, right?) When the egg mixture was done, I stirred in the melted chocolate and 1 teaspoon vanilla extract.
I strained the chocolate mixture through a fine mesh sieve to make sure no chunks stuck around. I popped the bowl of chocolate into the fridge to chill for a bit.
While the chocolate chilled, I worked on the whipping cream. I beat another 1 1/4 heavy cream in a medium mixing bowl with a hand mixer. I added 2 tablespoons sugar and continued beating. I was supposed to stop when it formed “soft peaks,” but the weird thing about whipped cream is that it looks not quite done forever and then BAM it’s suddenly past done. But it worked out okay. I mixed about one third of the cream into the chocolate mixture. Then the original recipe says to gently fold the rest of the cream into the chocolate. But I was having trouble getting it to mix evenly, so I ended up stirring somewhat vigorously, which broke down the too-whipped whipped cream perfectly. See? Worked out okay.
I scooped them into individual serving dishes, covered, and chilled them. Excellent presentation and more importantly, soooo delicious. (They need to chill for at least 30 minutes, and then Martha says it will last up to 3 days, though I ate mine a week later and was fine.)
ALT TEXT FTW.
- The beauty of chocolate ganache (edibletimes.com)
- snickers chocolate mousse cupcakes. (sallysbakingaddiction.com)
- Chocolate Mousse – Indulgent Pleasure (quickasianrecipes.com)