Death by Chocolate Mousse

In case you hadn't noticed....I have a soft spot for chocolate. I love it! Doesn't really matter in what kind of form or shape it comes. And so it goes without saying that I love chocolate mousse. But there are a lot of different recipes for chocolate mousse and a lot of differences in taste. A while ago I posted a recipe for a simple and very nice chocolate mousse, but this is my absolute favorite recipe.

It takes more time to make and is a little more complicated, but once you get the hang of it that won't be a problem anymore. And after you taste this chocolate mousse you'll know it was totally worth the effort. Because it tastes divine. It is chocolate at it's best. It is so good you can't stop eating it, even when you know you really shouldn't eat any more. It's that good!

I usually make one big bowl, but this is also very nice in smaller bowls, so you get individual portions. It is a perfect dessert for a fancy dinner party. You have to prepare it ahead and it is so good your guests will love it. All you have to do is add a bit of whipped cream and your done!

For this chocolate mousse it is important to use a good quality chocolate. And it is made with raw eggs so keep in mind it is not suitable for everybody.

Recipe

Chocolate Mousse

Yield: enough for 8 persons

Ingredients:

4 egg yolks
3/4 cup caster sugar
6 ounces bittersweet chocolate, use a good quality
4 tablespoons strong coffee
1 1/2 stick softened butter
4 egg whites
Pinch of salt
1 tablespoon caster sugar

Instructions:

In a heatproof bowl beat together the egg yolks and sugar until it is thick, pale yellow and forms a slowly dissolving ribbon.

Put the bowl over a pot of simmering water and beat for 3-4 minutes until it is foamy and hot.

Put the bowl over cold water and beat again for 3-4 minutes until the mixture has cooled off and forms again a slowly dissolving ribbon. It should have the consistency of mayonaise.

In a double boiler melt the chocolate with the coffee until completely smooth.

Remove from the heat and beat in the butter a bit at a time.

Mix together the egg yolk mixture and chocolate mixture until smooth. Make sure the chocolate mixture is still slightly warm, this will help with making the mixture smooth.

Beat the egg whites with the salt until soft peaks are formed. Sprinkle the tablespoon of sugar on the egg whites and continue to beat until stiff.

Stir one fourth of the egg whites into the chocolate mixture.

Gently fold in the rest of the egg whites.

Pour the mixture into a bowl or several small bowls and refrigerate for at least two hours.

Serve with whipped cream.

Source: slightly adapted from Julia Child, Mastering the Art of French Cooking