Yeah, yeah, I know. 95% of you just made new year’s resolutions to eat healthier. And here I am tempting you with chocolate mousse. I’m kind of evil. Plus, I’m looking out for the 5% who didn’t make such lofty goals…there is far too much health food talk going on around the food blogosphere right now. We want chocolate. We need chocolate!
Resolutions be damned, this mousse is too good not to share. For those of you who are crazy enough to have cut sugar and/or chocolate out of your life, well, just tuck this recipe into the back of your brain for a day that you feel like cheating.
After Thanksgiving I had a hankering for some honest-to-goodness chocolate mousse, mousse without whipped cream mixed in. I did a little web search and came across a blog post by David Lebovitz where he had made Julia Child’s recipe. Since both of these people are beyond trustworthy in the chocolate department, I decided to give it a try. All I have to say is Julia knows her chocolate. It was beyond rich and the texture was just what I was looking for. Ooo. La. Laaaaa.
Observe the texture. THAT is mousse.
Warning: you may die eating this mousse. That is how rich this dessert is. A dollop of whipped cream on top is advised.
Warning #2: This recipe requires lots of bowls. That’s just how Julia rolls.
Adapted from David Lebovitz’s adaptation of Julia Child’s recipe found in Mastering the Art of French Cooking (Knopf) (the only reason I made adaptations is because I didn’t have all the ingredients on hand, and the mousse still came out. PHEW. Click here to check out David’s version that is more true to Julia’s recipe.)
- 6 ounces bittersweet or semisweet chocolate, chopped
- 6 ounces unsalted butter, cut into small pieces (Jane note: my butter was salted, it’s what I had)
- 4 large eggs, separated
- 2/3 cup plus 1 tablespoon sugar
- 3 tablespoons water
- pinch of salt
- 1/2 teaspoon vanilla extract
1. Melt chocolate and butter in a double boiler over 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 and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (Jane note: David suggested that you can also use a handheld electric mixer, which is what I did.)
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 (Jane note: again, I used an electric mixer). 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. (Jane note: but be sure that it is ALL incorporated…I was so worried about losing volume that there were pockets of mousse that didn’t get the egg whites that were all wrong texture-wise…a bit more mixing would have solved that.)
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
The mousse can be refrigerated for up to 4 days. Servies 6-8.