I took one of those online surveys the other day.
By answering a few questions, I would find out what kind of “steak” guy I am — the choices included strip steak, rib eye, filet mignon and sirloin.
The answer came back as strip steak, which was close, since I favor rib eye.
But, this isn’t about steak. It’s about dessert. Of the choices for dessert, I chose chocolate mousse. And I got to thinking about when I last had chocolate mousse and, it’s been so long, I couldn’t say.
Cold, creamy and rich with deep chocolate flavor, it's a dessert for special occasions.
One of the nice things about a chocolate mousse is that there’s no cooking involved. One of the dicey aspects is that you use raw eggs so if you’re worried about salmonella, this might not be the dessert for you. (You could use pasteurized egg whites, but if you do, be sure to determine if they can be whipped. Some cannot.)
You can make your mousse with an electric mixer, but I really like using a sturdy hand whisk. It’s not easy work, but you’ll develop muscles if you do enough of it, switching hands from time to time.
Here’s a classic take chocolate mousse from the Web site joyofbaking.com. Consider adding a half-teaspoon of instant espresso powder to your melted chocolate. Coffee does something wonderful to chocolate by way of intensifying the flavor.
Chocolate Mousse
Ingredients4 ounces bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons unsalted butter, cut in small pieces
2 large eggs, separated
1⁄8 teaspoon cream of tartar
3 tablespoons sugar, divided
1⁄2 teaspoon pure vanilla extract
1⁄2 cup heavy whipping cream
Garnish: (optional)
Whipped Cream
Fresh Raspberries
Shaved Chocolate
Directions
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.
Makes 6 servings.
What’s your favorite dessert? Feel free to post below.
