Wednesday, August 5, 2009

Chocolate Mousse...need I say more?

When I think of the perfect, rich dessert, my mind goes to mousse. It's elegent, it's rich, and so creamy. I came across a recipe a few years ago that is still my favorite. I've tried other recipes, but this has become the standard that I set all others against. Some recipes use gelatin, but I don't like the texture. Some are more like a chocolate whipped cream, which doesn't have as much depth in my opinion. I prefer recipes that use eggs. I know some people obviosly don't like to consume raw eggs ( I live on the wild side) so if you're one of those, you can substitute in refridgerated egg product for a similar result. Also, I think using superfine sugar really improes the result. It dissolves quicker and doesn't taste grainy. Another tip I got (courtesy of Alton Brown) is to have both the whipped cream and the melted chocolate as close to room temperature as possible. That way the chocolate won't seize up when you mix the two together. I've found this to be really important and since I discovered this trick it has saved me a headache or two. This is always a big hit at parties or showers and it's easier than you think.

Chocolate Mousse

8 oz semisweet chocolate, chopped

3 eggs

1/4 C superfine sugar

1 tsp vanilla

1 C whipped cream

Melt the chocolate you're favorite way then set aside to cool.

Using an electric mixer, beat the eggs and sugar for 5 minutes, or until thick and pale and increased in volume.

Beat the melted chocolate and vanilla into the eggs.

Gently fold in the whipped cream until just combined. There may still be a few streaks.

Spoon into dessert cups and refrigerate for at least 2 hours.

Serve as is or top with a strawberry, chocolate curls, a cookie, or whipped cream.

Now doesn't that sound easy?