Tuesday, January 10, 2012

Decadent Chocolate Mousse

This is a quick and easy recipe that doesn't involve egg separating and tempering.  It makes a rich and decadent mousse that can be adjusted to your taste.  If you're on a low carb diet and like dark chocolate, just leave out the sugar for a luxurious treat.  If you prefer a milkier chocolate, use a lower cocoa percentage.  I wrote this recipe down when I was in college and I think it was from the back of a cooking chocolate bar, but I can't for the life of me remember which brand.  I like it because I don't need to whisk egg whites or temper yolks and it creates just as luxurious a mousse.  Enjoy!

  • 10 oz dark chocolate 
  • 1/4 cup espresso, hot
  • 4 eggs
  • 2-3 tbs sugar
  • 2 cups heavy cream
Melt dark chocolate over a double boiler and remove from heat.  Stir in coffee and allow to cool.

Beat eggs with sugar until fluffy, thickened and pale yellow, about 5-7 minutes.

Stir eggs into chocolate mixture.

Whip cream to stiff peaks and fold into mousse.  Spoon into glasses or ramekins and chill for 2-3 hours.  Serve as is or with some crème fraiche and red berries. 

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