Chocolate Mousse

Ah, chocolate. How I love you so. When i was down, you lifted me right up, and my oversized rearend would like to thank you for it.

When someone calls and says, “I want something unique for my bridal shower” i don’t immediately think “oh, cupcakes, of course!” because they just aren’t unique anymore. they’re everywhere now. I even have a cupcake tattoo (along with hordes of other people I’ve seen on the interweb) and I’ve seen cupcake clothing, gear, accessories, shape-sorter toys and the like to the point of it almost being silly. But, I digress. Most of my business is cupcakes so they will always have a special place in my heart.

One of the first things I thought of for this bridal shower were delicate white chocolate cups with a wonderfully light and airy mousse inside that would be topped off with either a sprinkling of fresh berries or a fanned strawberry, whichever looks prettier when i go to buy the fruit. It’s probably a no-no to be posting my recipe here but so many people screw up chocolate mousse that I’m not going to worry about it. I have plenty of patience in the kitchen so it happens to be one of the things that i do well. That and souffle. Plus, i am actually letting her taste three different chocolate mousses (meece?) from three different price ranges and she will get to choose. The one featured here is the cheapest.

I should also add that this recipe uses RAW EGGS. Salmonella alert! There it is. If you missed it, don’t come crying to me that you got sick. Grow a stronger stomach.

First, get a bag of white chocolate and micro it in a heatproof bowl for one minute. Oh yeah, i said micro. you can do the double boiler thing if you want, but i like to save time, energy, and my elbows by just nuking it. It does NOT change the flavor. Stir the holy crap out of it until it is smooth and shiny. Now get to work!

Put about a tablespoon into each muffin tin that has been lined with a paper cup. I was all ready here to use this fancy-ass pastry brush from Wilton’s new line of merch but i ended up just using the back of the spoon i was working with. Soooooo much easier. Oh, i also put these into my silicon cups that are heart-shaped. I thought it would be nice for a bridal shower. My only issue with these is the fill line that gets molded into each cup. Maybe they won’t notice. You can use paper cups, though.

As you can see my fancy shmancy pastry brush just ended up as another chew toy for my terrier, um toddler.

Put them in the freezer for like an hour, then take them out, re-micro the white stuff and use your brush to put on another layer of it. Freeze for an hour again. Now you are ready to fill with this wonderful concoction:

6 ounces semi-sweet chocolate chips

3 Tbsp unsalted butter

3 large eggs, separated

1/2 tsp cream of tartar

1/4 cup plus 2 Tbsp sugar

1/2 cup heavy cream, very cold

1/2 tsp vanilla

Put the chocolate and butter in a glass bowl and microwave for one minute. Stir until smooth. Let cool for a bit. Whisk in egg yolks, one at a time, until mixture is smooth and shiny. Set aside.

Whip egg whites until foamy, add cream of tartar, then beat till soft peaks form, then add 1/4 cup of sugar, then beat til somewhat stiff peaks form. This will take about 5-7 minutes. It will be gloriously shiny and yummy tasting, almost like marshmallow. Set aside, preferably in icebox to chill until the whipped cream is ready.

In chilled bowl, i used my kitchen-aid, of course, that i had in the freezer for five minutes, place heavy cream and beat until it starts to thicken. Add the two Tbsp of sugar and the vanilla and beat until stiff peaks form.

Now it is time to assemble. Gently fold the egg white mixture into the chocolate mixture. I said gently! Now, because of the cream of tartar it will not fall as badly when warmed but still. Lighten up the color a bit. Then add the whipped cream mixture and gently fold until it is all combined and fluffy. Gently! Geez, what are you a viking? You want to be careful not to mix the air right out of this one.

I’ll admit, it takes a certain type of person to make mousse and I’m NOT that person, so if i can do it, so can YOU! You can either use a pastry bag with the 1M tip for a cool look or you can use a 3 oz ice cream scoop but do something to make it look pretty. Top with either fresh berries or a fanned out strawberry.

I’m also going to add that these aren’t very good two days later. I don’t know why, they just weren’t. The mousse didn’t stay very fluffy at all, so eat them the day you make them, or the day after. Still chocolatey, still yummy, just not mousse-ey. Enjoy!

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