Just a nerd who likes to cook

Cooking with Awesome: Chocolate Mousse

If you’ve got a date you’re looking to impress, make this dish. Few things are as romantic as chocolate mousse! It’s easy and fast to make, and the texture is incredible. It’s also incredibly versatile – you can serve it alone, toss it into a pie crust for chocolate cream pie, line a mold with ladyfingers and use it as filling, or fill small pots and top with whipped cream for petits Pots de Crème. You could even put it between too cookies and make a cookie sandwich – let your imagination be your guide!

Ingredients:

  • 4 eggs, separated
  • 2 egg whites
  • 3/4c bakers sugar
  • 1/4c Grand Marnier
  • 6oz chocolate, chopped
  • 3 tbsp strong coffee
  • 1 1/2 stick of butter
  • Zest of 1 orange
  • pinch of salt
  • 1 tbsp sugar

Directions:

  1. Separated the eggs yolks and the egg whites. Be sure to separated the white from the yolk in a small bowl first and if you’re sure there’s absolutely no yolk in the white, transfer the white to a large mixing bowl and set aside.
  2. Place the egg yolks in a small mixing bowl and add the bakers sugar. Beat with a whisk for 4-5 minutes or until the mixture falls into ribbons on itself.
  3. Add in the Grand Marnier and beat for another minute.
  4. Place the yoke and sugar mixture over a large pot of simmering water. Beat constantly for 4 minutes or until the mixture is hot to the touch. It will have the consistency of mayonnaise.
  5. Immediately place over a large bowl with ice and water and beat for another 4 minutes. Set aside.
  6. In a small sauce pan, add the coffee to the chocolate and mix for about a minute
  7. Turn the burner onto very low heat and start to add the butter 1tbsp at a time. Be sure to periodically remove the chocolate from the burner to allow the heat from the pan to melt the butter. This will ensure that the chocolate doesn’t burn.
  8. Add the chocolate to the egg yoke mixture in three batches. Set aside.
  9. In a large mixing bowl, add a pinch of salt to the 6 egg whites and beat until soft peaks form.
  10. Add the tablespoon of sugar and beat for another 30 seconds until stiff peaks form.
  11. Add 1/3 of the egg whites to the chocolate yolk mixture and beat with a whisk. Incorporate the remaining 2/3 in two installments, folding them in with a spatula. Be careful not to over mix.
  12. Chill for 2 hours then serve.