Saturday, September 17, 2011

Chocoholic Heaven: Chocolate Mousse جنة الشوكولاته: شوكولا مووس

Is there a more Romantic dessert than chocolate mousse? Simple, yet elegant. The quintessence of velvety richness. Topped perhaps with a dollop of freshly whipped cream and a few chocolate shavings. However, it can certainly stand on its own. Many identify Julia Child’s chocolate mousse as the classic version and true, it has a unique mouthfeel that is airy, almost foamy. However, it uses eggs that are never cooked and, even though there is only a tiny chance of salmonella, I prefer a safer version that is rich and velvety.
There are just a few ingredients so the quality of the chocolate plays an important role in the outcome. Also, I suggest a bittersweet or semisweet chocolate containing between 50 and 60% cacao. A higher percentage will produce a drier result. Be sure to serve the mousse in pretty dessert goblets. And ladies, if you have ever doubted that the way to a man’s heart is through his stomach, you’ve never served him chocolate mousse.

(8 servings)
  • 2 cups heavy cream
  • 4 yolks from large eggs
  • 3 T superfine sugar
  • 1 t pure vanilla extract
  • 7 oz. bittersweet chocolate, melted
  1. In a small saucepan heat 2/3 cup cream just until it starts to steam.
  2. Whisk together egg yolks and sugar in a separate bowl.
  3. Slowly add half of the hot cream to the egg yolk mixture until thoroughly combined.
  4. Add the warm egg-cream back into the hot cream in the saucepan and cook over low heat, stirring constantly until the mixture reaches 165 on a digital thermometer.
  5. Off heat, stir in the vanilla and melted chocolate.
  6. Chill thoroughly.
  7. Whip remaining 1 1/3 cups cream in a separate bowl until stiff peaks form.
  8. Stir about 1/3 of the whipped cream into the chocolate custard and then gently fold in the remainder until no streaks appear. Serve chilled.

(Adapted from a recipe by Rebecca Franklin)
Photographer Bill Brady

Written by Victor Ribaudo