When I plan a meal, I don't really think much about dessert. Its usually an afterthought and a very brief one at that. Others in the family don't share my disregard. For them dessert is the whole reason to eat the rest of the meal. Actually, they could happily skip the main course and just eat the finale. I can tell that they feel slighted in my menu composition.
So, when a request was made for Chocolate Mousse over the Christmas holiday, I attempted to make up for my dessert failings and promptly set out to find a recipe for this classic. My stained, dog-eared copy of The Silver Palate offered a luxurious sounding version and it was surprisingly easy to make. I cut the recipe in half and it turned out perfectly.
CHOCOLATE MOUSSE
- 11/2 pounds semisweet chocolate chips
- 1/2 cup prepared espresso cofee
- 1/2 cup Grand Marnier*
- 4 egg yolks
- 2 cups heavy cream, chilled
- 1/4 cup granulated sugar
- 8 egg whites
- pinch of salt
- 1/2 teaspoon vanilla extract
Melt chocolate chips in a heavy saucepan over very low heat, stirring; add espresso coffee, then stir in Grand Marnier. Let cool to room temperature.
Add egg yolks, one at a time, beating thoroughly after each addition.
Whip one cup of the cream until thickened, then gradually beat in sugar, beating until stiff. Beat egg whites with salt until stiff. Gently fold egg whites into cream.
Stir about one third of cream and egg mixture thoroughly into chocolate mixture. Then scrape remaining cream and egg mixture over lighted chocolate base and fold together gently. Pour into 8 individual dessert cups or a serving bowl. Refrigerate for 2 hours, or until set.
At serving time, whip remaining cup of cream until thickened, add vanilla and whip to soft peaks. Top each portion of the mousse with a share of the cream.
*May substitute Triple Sec.
I forgot to take a picture of the finished product, but I offer the following as proof that this was completely scrumptious.
totally decadent, A, K, & H:)
Posted by: janet | January 27, 2011 at 01:40 PM