Alice's Luscious Chocolate Mousse

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also 3 Comments

Description

This recipe is from Alice Medrich's Bittersweet. This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL). The mousse is luscious and intense - the flavor of the chocolate is the star here so use the best quality that you can find. You may use this as a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake).

Ingredients

• 6 ounces Bittersweet Chocolate or Semisweet Chocolate, finely chopped
• 1/4 cup water or Coffee or Milk or 1/2 cup Heavy Cream (if you want a creamier, not-too-intense mousse)
• 1 1/2 tablespoons Brandy or Rum or Liquor, of choice (optional)
• 3 Eggs, at room temperature
• 3 tablespoons water
• 3 tablespoons Sugar

Directions

• Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
• Melt chocolate in the microwave for 30 sec on HIGH, stir.
• Repeat the zapping and stirring until Chocolate Mixture is smooth and completely melted.
• Stir in Brandy (or other Liquor), if using and set aside.
• In a medium heatproof bowl, whisk eggs with the 3 TB water and Sugar until well-blended.
• Set bowl in a Skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the Skillet to check temp).
• Once the temp has been reached, remove bowl from Skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
• Fold about 1/4 of the egg mixture into the melted Chocolate.
• Scrape the lightened chocolate mixture into the remaining beaten Eggs and fold gently, until evenly incorporated.
• If egg safety is not an issue, omit the heating step- whip the eggs with the Sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
• Now you may divide mousse into individual ramekins or glasses, Chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
• You may also use the mousse as a cake filling
• 13. If you're using very high percentage chocolate (70% and above), you may want to increase Sugar to 4 1/2 TB.

Other Links

See also