I’ve had this recipe for over a year, and I’ve been wanting to make it ever since. Mousse is one of those things that you can easily mess up and have to start all over, so I was quite hesitant to try it. It’s on my 30 Before 30 list, so I knew I had to try it soon, so I thought New Year’s Eve with our good friends would be a perfect opportunity.
Everything was going smoothly (though my arm was getting tired from holding the hand mixer for so long, especially after my morning workout) until I added the chocolate to the eggs. It was nice and melted and cooled before I added it, but it started to seize up when I added it to the eggs. This made for a much longer incorporating process. After the mousse was fully combined, I added it to a baggie with the tip snipped, and piped it into martini glasses for a nice presentation. This might have condensed the mousse a little more than necessary, but I wanted them to look pretty!
The end result was wonderful! Even though the chocolate seized a bit, my friends seemed to actually like the small pieces in the mousse. The mousse itself was light and fluffy, but had a very deep, rich chocolatey taste, thanks to the espresso powder. A perfect chocolate fix!
Source: Food Network
6 oz bittersweet chocolate, semi-sweet chocolate or a mixture of both (I used all bittersweet), finely chopped
1 cup heavy cream
1 tbsp warm water
1/2 tsp instant espresso powder
1 large egg
2 large egg yolks
1/4 tsp salt
1/4 cup sugar
1. Begin melting chocolate in a double boiler. If you don’t have one, place a heatproof bowl over a saucepan of simmering water. Place chocolate in the heatproof bowl. Stir the chocolate occasionally until melted and smooth. Remove from heat and set aside.
2. Whip the cream in the bowl of a stand mixer until it holds soft peaks. Careful not to over whip the cream or the mousse will be dense. Cover and refrigerate.
3. In a small bowl, whisk the water and espresso powder together. Set aside.
4. In a medium heatproof bowl that also fits over the double boiler, add egg, yolks, salt and sugar. With an electric hand mixer, beat mixture until light and foamy, about 30 seconds. Place bowl over double boiler and beat eggs until fluffy and hot to the touch, moving hand mixer in a circular motion, about 3 minutes. Remove from heat and continue mixing at a high-speed until thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes. Fold in espresso.
5. Fold in about a quarter of the eggs into the chocolate to lighten it, then fold in the remaining eggs. Once combined, fold in the whipped cream to make a light, smooth mousse. Spoon mousse into serving dishes. Cover and refrigerate until set, at least one hour.