Mousse au Chocolat
I can think of nothing finer than the classic French chocolate mousse to experiment with different blends of our chocolate couvertures. My youngest daughter made a meal out of this mousse and her grandmother’s rolls for much of her childhood, and she has turned out just fine!
Clementine (from the book Clementine in the Kitchen) admonishes us that "only the finest bittersweet should be used as well as the freshest eggs." I concur.
For 1 people ()
- 0.5 cup(s) India Tree superfine sugar
- 0.25 cup(s) water
- 5 eggs, separated
- 8 ounce(s) bittersweet couverture of your choice (you can combine 2 different ones, which is fun)
- 1 dash(es) cognac, vanilla, or rum
Mousse au Chocolat Directions
Melt chocolate pistoles with water and sugar in a heavy saucepan over low heat. Mixture should have a silky consistency.
Allow to cool, stirring occasionally.
Beat 5 egg yolks well and add to the chocolate mixture with a little cognac, vanilla or rum to taste.
In a separate bowl, whisk the egg whites until stiff but not dry.
Fold a portion of the whites into the chocolate mixture to lighten, then fold in the remainder of the whites and whisk together gently until no whites are visible.
Pour into a bowl or into individual ramekins. Chill for two hours. Technically, this recipe serves 8, but we prefer four!