I love sweets. I have a terrible sweet tooth. Nick on the other hand, does not. So normally if I want sweets, it’s just for me and that’s no fun! The other night we had friends over for dinner so it was the perfect opportunity for me to explore dessert options. I settled on chocolate mousse because I love chocolate mousse and it seemed relatively easy.
I used the David Lebovitz instructions to make my mousse. Make sure you do have a little time ahead of any occasion to make this mousse as it needs to sit at least four hours and will hold for around 4 days.
As with any recipe you make that may call for chocolate, wine, rum, etc. it’s always in your best interest to go with a nicer quality product. If you wouldn’t buy it to drink or eat it, don’t use it in your cooking. So even though the nicer chocolate is more expensive, it’ll be worth it in the end. David recommended chocolate by Green & Black, so I did as told!
It’s a magical site to see that beautiful chocolate melt, especially once you add the stick and a half of butter.. yes a stick and a half.
Is it weird that I love how beautiful beaten egg whites look? Just like a fluffy cloud, and they taste that way too. MMMmmm!
After I finished the recipe I poured the batter into individual ramekins and went ahead and plated it so that I could just pull them out of the fridge and serve! It definitely takes a step out of the process while you’re entertaining. Not to mention, fresh blackberries go fantastic with chocolate!
Chocolate Mousse via David Lebovitz
Six to eight servings
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
- 6 ounces (170g) bittersweet or semisweet chocolate, chopped
- 6 ounces (170g) unsalted butter, cut into small pieces
- 1/4 cup (60ml) dark-brewed coffee
- 4 large eggs, separated
- 2/3 cup (170g), plus 1 tablespoon sugar
- 2 tablespoons (30ml) dark rum
- 1 tablespoon (15ml) water
- pinch of salt
- 1/2 teaspoon vanilla extract
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. (And up to 4 days.)