Chocolate.... Yes I know the diet, healthy eating blah blah blah... sometimes you just have to jump off the diet wagon and run screaming for the chocolate. My friend Jenny is deserting us for the sunny climate of Port Lincoln... seafood, close to the ocean, change of pace and a change of style you know the song. Anyway, Saturday night is a going away for her and we are all taking a little something to eat so I said to Jenny 'what would you like'and she of course said 'oh anything chocolate'. As I have a bit of a reputation for wowing them with food I thought of a few things. I am thinking chocolate mousse. I am going to go looking for disposable plastic glasses and put it in that. Or I might make mud cake....I might make both.
David Lebovitz shared a great chocolate mousse recipe on his blog, the following are his words on the subject not mine.
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
I tried to reduce the amount of butter in the recipe and found it wasn’t nearly as good. Since I’m not one to argue with Julia, I stuck close to the recipe tweaking it just slightly.
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment.
Storage: The mousse au chocolat can be refrigerated for up to 4 days.