October 3, 2009

Chocolate Mousse

Chocolate Mousse2

Back when I was a pastry chef I made this almost every day, frequently doing a double or even triple batch. It isn't piped into individual serving bowls; it's molded in a loaf pan. That makes for easier service and doesn't require any special dishes. Typically, I served it on a bed of Crème Anglaise with a few berries if they were in season. This recipe will make a loaf that will serve 12-16 guests.

Chocolate Mousse
1 lb. bittersweet chocolate (63% cacao)
8 oz. unsalted butter
¼ teaspoon cinnamon (optional)
1 shot espresso (optional)
pinch of salt (optional)
4 egg yolks
8 egg whites
pinch cream of tartar (optional)
1 cup heavy cream

Gently melt the chocolate and butter, then stir in the optional cinnamon, espresso, and salt. Separate four eggs, stirring the yolks into the melted chocolate and reserving the whites. Then separate four more eggs, reserving the yolks for crème anglaise or another recipe. Whip the cream to stiff peaks, then whip the egg whites, optionally adding a pinch of cream of tartar, to soft peaks. Gently fold the whipped cream into the chocolate mixture. Give the whites a finally touch-up with a whisk, then fold into the mousse.

Line a 1-pound loaf pan generously with plastic wrap, then pour the mousse into the pan, tap it on the counter to remove air bubbles, fold the plastic over the mousse to cover, then refrigerate. It will usually set within an hour, but tastes best if you leave it overnight.

If you've done a good job of whipping the whites and cream, and folded them gently, you'll end up with an extra portion that just won't fit in the pan. Share it with someone you really, really love, or just don't tell anyone about it and keep it all to yourself.

When you're ready to serve, wrap a piece of cardboard or a small cutting board in plastic. Open the plastic on the loaf pan to expose what will become the bottom of the mousse. Set the top side of the board you're unmolding onto against the exposed mousse, invert, remove the pan, and carefully peel off the plastic wrap to expose a very dense, very chocolately loaf of absolutely heavenly goodness.

To serve, slice with a palette knife dipped into hot water. A flat spatula or second palette knife, also dipped in hot water, will be useful to transfer the slice to the serving plate.

14 comments:

  1. Oh that looks SO good! I love chocolate anything, especially when it is moist.

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  2. Oh - this is the kind of chocolate mousse I love - not the 'too fluffy' pale version. Terrific!

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  3. oh wow this is awesome i want some!!, will re tweet it yummy

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  4. Man, that looks awesome! Fedex me some please!

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  5. This is lovely - especially served with the crème anglaise. When I lived in Paris, there was a packaged dessert exactly like this that came with its own little pot of crème to pour over it. I am very interested to try this for an upcoming dinner....

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  6. Extra portion? What extra portion? Wait, the one that I plan on NEVER admitting EVER existed? This looks absolutely divine. I am loving your header by the way!

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  7. I always love chocolate mouse or anything with chocolates in it. This looks really divine.

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  8. I love chocolate mousse....This is a great recipe. Beautiful pics.

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  9. This looks like quite a decadent dessert!

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  10. Tempting....but difficult to make...hmmm wish someone else will learn and make some for me! LOL!

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  12. thank's cheef this is nice idea

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  13. [...] Here’s the recipe and full written instructions. [...]

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  14. [...] in making a fine chocolate mousse? Get the recipe here, then watch the demo, recorded live at [...]

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