02 February 2011

Chocolate Mousse

I was looking through the various recipes that I keep on hand, and I realized that this mousse recipe has never made it here to Jammin' Jelly. That's likely because I tend to make it around the holidays, when I either have little to no access to the internet or am just not thinking about blogging a recipe when I could be talking with the people I love.

Regardless, I think this is such a wonderful recipe that I really do want to share it here. I know plenty of other people like it, as I've found it spammed over other food blogs, but it originates from Gourmet Magazine and you can find it here. I will say that I like it with the darker chocolate, but if you don't, you should use semi-sweet chocolate rather than bittersweet.

Without further ado,

Rich Chocolate Mousse
Serves 4-6
adapted from Gourmet

8 oz bittersweet chocolate (60-70%), chopped
6 tablespoons unsalted butter (3/4 stick)
3 large eggs, separated
1 tablespoon brandy, rum, or other liquor (such as creme de menthe)
1 cup heavy whipping cream (not ultra-pasteurized)
1/8 teaspoon salt

1. Melt chocolate and butter, either in a metal bowl over pan of boiling water or in a glass bowl in the microwave. I know some people have trouble with scorching chocolate in the microwave, but it's my preferred method. I melt the chocolate for 1 min, then stir and add butter and put it in for an additional minute. Stir it again when you take it out.

2. If you don't care for washing your beater(s) inbetween beating the different parts of the eggs, start with beating the whites with the salt. Beat until they've formed soft peaks.

3. Beat the egg yolks until they are lightened and thick. A ribbon formed when you pick the beater up should take a few seconds to disappear.

4. Add the yolks and liquor to the chocolate mixture and stir in.

5. Beat the cream until stiff.

6. Fold cream and whites into chocolate mixture gently.

7. Transfer to dessert glasses or bowls, chill for 30 minutes before serving. You can also chill, covered tightly for up to 2 days, though you'll want to let them stand at room temp for 30 minutes before serving if you do completely chill them.

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