Wednesday, July 24, 2013

Recipe: Dark Chocolate Mousse

Based on a recipe from February 2006 Cook's IllustratedServes 8.

Read the story behind this dish in Sunday Dinner for Two.


8 ounces bittersweet chocolate
2 tablespoons cocoa powder (preferably Dutch process)
1 teaspoon instant espresso powder (optional)
5 tablespoons water
1 tablespoon brandy
2 large eggs
1 tablespoon sugar
1 cup plus two tablespoons chilled heavy cream


  1. Separate the egg whites from the yolks, being careful that the whites are not contaminated by any yolk.
  2. In a double boiler (a heat proof bowl placed in a sauce pan of simmering water, the bowl should not come in contact with the water) melt together the chocolate, cocoa powder, espresso powder (if using), water, and brandy, stirring frequently until smooth. Remove from heat.
  3. In a medium bowl whisk together the egg yolks, 1½ teaspoons sugar, and salt until the mixture turns light yellow, about 30 seconds.
  4. Pour the melted chocolate mixture into the beaten egg yolks and whisk to combine.
  5. In the bowl of a standing mixer, beat egg whites with the whisk attachment at medium-low speed until frothy, 1-2 minutes.
  6. Add 1½ teaspoons sugar and increase the mixer speed to medium-high.
  7. Beat until soft peaks form, about 1 minute.
  8. Whisk about one-quarter of the beaten egg whites into the chocolate mixture.
  9. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture.
  10. Put the empty mixing bowl back on the stand mixer, add heavy cream, and beat with the whisk attachment on high until soft peaks form. 
  11. With a rubber spatula, gently fold the whipped cream into the chocolate mixture.
  12. Transfer the mousse into serving bowls, cover with plastic wrap, and refrigerate at least 2 hours before serving.
In a double boiler, melt together chocolate, cocoa, espresso powder, water, and brandy.

Whisk together egg yolks, sugar, and water.

Whisk the chocolate mixture into the egg yolk mixture.

Beat egg whites to soft peaks.
Whisk one-quarter of the whipped egg whites into the chocolate then gently fold in the rest.

Gently fold in whipped cream, transfer to serving bowls, cover, and chill before serving.

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