Let’s be honest here for a minute. Chocolate mousse is the sexy lingerie of desserts. Its smooth, light texture only leaves you wanting more. Its simplicity is mind-blowing. One taste and you’re hooked! This Valentine’s Day, Anne and I decided to forego a dinner reservation in favor of a home-cooked meal. I knew I wanted to make a special dessert to complement our dinner menu, so I decided to seize the moment and learn how to make this celestial delicacy.
Up until a few weeks ago, I had never baked with a mixer. What did I do when a recipe called for one? I bulked up my arm muscles and it usually turned out the same as if I had used a mixer. I’d give myself a pat on the back and move forward. Recently, something in me changed, and I realized that there were just some things I couldn’t make without a mixer–chocolate mousse certainly being one. Now I am the proud owner of a hand-mixer! Anne and I are mixing this and mixing that, happy as clams. (See: egg whites below.)
After scouring the Internet for the perfect mousse, I decided on a recipe from Bobby Flay. Its minimal ingredients and rave reviews had me sold. I adapted a few ingredients and steps, so I present to you my official recipe below.
Mouth-Watering Chocolate Mousse (adapted from Bobby Flay)
Prep time: 20 minutes | Fridge time: 1+ hour | Yields: 4-6 servings
Ingredients:
- 6 oz semi-sweet chocolate
- 14 oz cold heavy cream
- 3 large egg whites
- 2 tbs sugar
- Sweetened whipped cream (for garnish, optional)
- Shaved chocolate (for garnish, optional)
Place a large mixing bowl and beaters in the freezer for 5-10 minutes. While they are chilling, melt the chocolate in a double boiler at a low simmer. Remove from heat and let stand.
Take the mixing bowl and beaters out of the freezer, and beat the cold heavy cream until it forms soft peaks. Set aside at room temperature.
With a very clean large mixing bowl and cleaned beaters, whip the egg whites until soft peaks form. Add the sugar gradually, and continue whipping until the mixture becomes firm.
Using a spatula, add the cooled melted chocolate to the egg whites and sugar. Then use a whisk to combine these ingredients gently. Add in the whipped cream until uniform. Place the chocolate mousse in decorative glasses, and cover with plastic wrap. Refrigerate for 1+ hour, and serve chilled. Top the mousse with sweetened whipped cream and shaved chocolate for an optional garnish.
From Scissors & Sage
If you’re looking for a last minute dessert or a surprise treat for a loved one, this chocolate mousse doesn’t require too much time or elbow grease. It is sure, however, to impress. Here’s to a lovely Valentine’s Day!
SCISSORS & SAGE 