Rich and fluffy with a cloudlike creaminess that melts in your mouth. This is a simple yet elegant dessert.
We’re turning the page on the calendar from February to March this week, but we decided we might need one more round of chocolate. Chocolate mousse might sound daunting to make but think of it as a twist on chocolate pudding. This is a luscious recipe that Emily shared some years back, with a focus on the intense chocolate flavor. Thickened with beaten egg yolks, egg whites and rich, heavy cream this chocolate mousse takes on a light fluffy texture.
Bittersweet chocolate brings an unbelievable depth of flavor and the butter delivers that richness you’re expecting. Throw in a splash of Cognac and you’ve hit dessert heaven!
This chocolate classic comes together quickly and easily with a few up front steps and tips. My Mom always used a double boiler when making sauces and puddings. Her double boiler was clear glass on top and bottom and it fascinated me – I wish I still had it. Melting the chocolate in a double boiler creates a gentle heat and less chance of scorching the chocolate, leaving it bitter tasting. I’m a huge fan of All-Clad. They make double boiler inserts that fit into their saucepans, doing “double duty”. But if you don’t have one on hand you can rest a metal mixing bowl over a small saucepan of simmering water. Just be careful – the bowl will get hot and is not quite as stable sitting on top of a pan as a double boiler insert would be.
When you add the beaten egg yolks to the warm chocolate and butter, start by adding a small amount of the chocolate to the egg yolks to temper them. This gradually warms them, tempering them so that they don’t “scramble” when the two are combined.
To make certain you get the volume you’re after with the egg whites, wash the beaters thoroughly after you tackle the egg yolks. Beat the whites before the cream to avoid any of the butterfat from the cream from getting into the egg whites. Any amount of fat can prevent egg whites from producing the volume you’re after. Beat the egg whites just until soft peaks form. But if you get carried away, don’t stress. Just add another egg white and gently beat it in until you get those soft peaks.
Serve it right away…
…or chill it to a thick, beautiful fluff reminiscent of a whipped ganache. A handful of simple steps and you are in for a delectable treat!
Chocolate Mousse
8 ounces high quality bittersweet chocolate, broken into pieces
6 tablespoons butter
3 extra-large eggs, separated
1 tablespoon good Cognac or brandy
⅛ teaspoon kosher salt
1 cup heavy whipping cream
Combine the bittersweet chocolate and the butter in the top of a double boiler set over medium-low heat. Stir frequently as the chocolate and butter melt to keep the chocolate from scorching.
While the chocolate melts place the egg yolks in a small mixing bowl. Beat on medium-high speed until the yolks are thick, light and lemon-colored, about 3 to 4 minutes.
Once the chocolate and butter have melted add a small amount to the beaten egg yolks, whisking to blend in the chocolate and temper the eggs.
Then add the egg yolks to the chocolate and butter, whisking to combine. Stir in the Cognac and set aside to cool.
Place the egg whites in a medium mixing bowl and add the kosher salt. Using clean beaters, beat on medium speed until the egg whites are fluffy and form soft peaks – about 2 minutes. Pour the heavy whipping cream into a large mixing bowl and beat, starting on low speed until the cream starts to thicken. Increase the speed to medium-high and beat until stiff peaks form, about 2 to 3 minutes.
Add the beaten egg whites to the bowl with the cream, and then add the melted chocolate mixture. Using a spatula, gently fold the chocolate into the cream and egg whites. Take care to not deflate the whipped cream or egg whites but fold in until they are blended into the chocolate.
Divide the chocolate mousse into 6 dessert cups or pour it into one large serving dish. You can serve the mousse right after you make it. Or cover in plastic wrap and chill it for a day or two – the mousse will thicken into a fluffed, creamy goodness.
Makes 6 servings.
Chocolate Mousse
Equipment
- Double boiler or saucepan with heat proof bowl
- Electric mixer
Ingredients
- 8 ounces high quality bittersweet chocolate, broken into pieces
- 6 tablespoons butter, room temperature
- 3 extra-large eggs, separated
- 1 tablespoon good Cognac or brandy
- ⅛ teaspoon kosher salt
- 1 cup heavy whipping cream
Instructions
- Combine the bittersweet chocolate and the butter in the top of a double boiler set over medium-low heat. Stir frequently as the chocolate and butter melt to keep the chocolate from scorching.
- While the chocolate melts place the egg yolks in a small mixing bowl. Beat on medium-high speed until the yolks are thick, light and lemon-colored, about 3 to 4 minutes.
- Once the chocolate and butter have melted add a small amount to the beaten egg yolks, whisking to blend in the chocolate and temper the eggs.
- Then add the egg yolks to the chocolate and butter, whisking to combine. Stir in the Cognac and set aside to cool.
- Place the egg whites in a medium mixing bowl and add the kosher salt. Using clean beaters, beat on medium speed until the egg whites are fluffy and form soft peaks, about 2 minutes.
- Pour the heavy whipping cream into a large mixing bowl and beat, starting on low speed until the cream starts to thicken. Increase the speed to medium-high and beat until stiff peaks form, about 2 to 3 minutes.
- Add the beaten egg whites to the bowl with the cream, and then add the melted chocolate mixture. Using a spatula, gently fold the chocolate into the cream and egg whites. Take care to not deflate the whipped cream or egg whites but fold in until they are blended into the chocolate.
- Divide the chocolate mousse into 6 dessert cups or pour it into one large serving dish. You can serve the mousse right after you make it or cover in plastic wrap and chill it for a day or two. The chilled mousse will thicken into fluffed, creamy goodness!
