My adaptation of Sherry Yard’s classic chocolate mousse, rich-yet-light, dark-yet-sweet, and with a hint of coffee.
You know how when you’re a kid, those packaged chocolate pudding cups seem like the best thing you could ever find in your lunchbox? Once in the past year, I even fell prey to them again. They seem like they are going to be so delicious and chocolate-y and, yeah, sometimes they are an acceptable dessert…but not all the time.
What about when you want a rich-yet-light and dark-yet-sweet serving of chocolate in a bowl? Those times call for real chocolate mousse.
There was a period of time a few summers ago where a friend and I made crepes and chocolate mousse a lot. We made a very simple chocolate mousse then, staying away from recipes that involved separating eggs or multiple bowls.
What we made satisfied out chocolate craving but was not real chocolate mousse. It was basically chocolate whipped cream. This recipe calls for a few extra steps, but is definitely worth it. And really, the mixer does all the hard stuff.
And you know what you can do with chocolate mousse if eating it “plain” doesn’t seem exciting enough (though it totally is–trust me)? If you’re still suffering from the summer heat, you can fill up small paper cups or an ice pop mold, freeze overnight, and make a tasty frozen treat! Fudgesicles to the max! Or you could open up an Oreo (or your favorite other sandwich cookie) and place a small spoonful of chocolate mousse, close the cookie, and freeze for two hours!
I mention these options because the recipe below probably makes about eight servings, which is way more than my four-person family can handle. Especially when there is also a batch of home-made ice cream in the freezer, too.
Check back tomorrow to see what else you can do with chocolate mousse!
Adapted from Sherry Yard’s The Secrets of Baking
- 4 oz. dark chocolate (I used 60%)
- 1 1/2 cups heavy cream
- 3 eggs, separated
- pinch cream of tartar
- 2 T granulated sugar
- 1 T strong coffee
Place dark chocolate in a heat-proof bowl. In a saucepan, bring 1/2 cup heavy cream to a boil. When it reaches a boil, turn off the flame and pour the cream over the dark chocolate. Stir until chocolate is completely melted and incorporated. Let cool until it reaches room temperature (about 15 minutes).
In a medium bowl or the bowl of a stand mixer, beat the egg whites with the cream of tartar. When they begin to foam, add the sugar. Whip until they reach the medium peaks stage. At the medium peaks stage, the egg whites bottom of the peak should hold its shape but the tip should fall over. If using a stand mixer, transfer the beaten egg whites to a clean bowl and wash your stand mixer bowl and whisk attachment.
In a medium bowl or the bowl of a stand mixer, beat the remaining one cup of heavy cream until it reaches the soft peak stage. At this stage, the cream should just hold its shape. You can test this by running your finger through the whipped cream: if it leaves a line but then fills in again, you’ve reached the soft peaks stage!
Whisk the egg yolks in a small bowl. Add to the melted chocolate and cream mixture, and stir until incorporated. Stir in the coffee. Fold in the egg whites gently, then the whipped cream. Transfer so small bowls, molds, or a large serving dish and chill for at least an hour. It will keep in the refrigerator, covered, for about two days.