All content copyright Katrina Hall 2008 through 2025

Monday, February 9, 2009

quick chocolate mousse

I have many happy memories of making this mousse for the restaurant in the quiet of the morning. It's a wonderful, creamy but light mousse that contains no butter or cream at all. And it's quick to make - you just need a few hours for it to set in the fridge. So if you haven't got time to make a special Valentine cake, this mousse would be the perfect dessert for your honey ( or your kids, or your Mom, or...just for you).
This recipe makes about 2 1/2 cups of mousse.
To make:
3 eggs, separated
pinch of salt
4 ounces (1 bar) Ghirardelli 60% cacao bittersweet chocolate ( or Baker's sweet, but then you wouldn't add the sugar to the egg whites)
3 T. cold water
1 t. dark rum or Frangelico hazelnut liqueur
2 T. sugar, superfine
Place the egg whites in a mixer bowl. Reserve the egg yolks in a small bowl.
Break up the chocolate and place in microwave safe china bowl.
Add the water to the chocolate and microwave about 2 minutes, or until the chocolate is melted.
Carefully stir the egg yolks into the warm chocolate and stir well. Add the rum or Frangelico.
Microwave another minute and make sure all the chocolate is fully melted.
Beat the egg whites with the pinch of salt until soft peaks form. Continue beating, and slowly add the sugar to the egg whites. Beat until stiff and slightly shiny.
Fold the chocolate mixture into the egg whites carefully and gently. Continue to fold until the mousse is completely incorporated and there are no white flecks of meringue showing.
Ladle into small souffle dishes or glasses. Carefully cover the ramekins with plastic wrap and place in fridge for at least 3 hours.
Featured on TasteSpotting!


Anonymous said...

I think the Hunter's Chicken, the focaccia and now this chocolate mousse look like a pretty wonderful meal...and if I can't get to making all of them, then maybe just the mousse!!!

(p.s. - it's supposed to be 62 degrees here today! that will break the old record of 54 for this date!! This weather is crazy! but it is melting the snow - still a lot of that to go.)

Anonymous said...

62 degrees? I'm so there! Still really chilly in NH - hope your weather comes our way- SOON!

I never realized that the Hunter's chicken, the focaccia, and the mousse went together so well - along with a veg or salad, it's a perfect V-day dinner!

Sending you a stream of pretty little hearts.......

Anonymous said...

Thank you for the 'hearts'! I see you were in Tastespotting again - very, very nice.

Anonymous said...

Hi Barb! We've got "your" weather today! Sunny and warm - I love it! I'm so happy Tastespotting accepted this - and I had the highest number of viewers ever since I started! What a nice early Valentine for me....

Anonymous said...

This is a fine dessert any time, day or night, celebration or not. In fact, I might just make some this evening because I can. Thanks, Katrina!

Anonymous said...

Isn't it wonderful, Donna? No more scrounging around to see if you have butter or cream - just a little chocolate and a few eggs and *voila*!
I forgot to mention Julia used to come to our restaurant quite a bit, and often had this - I was surprised to see her recipe ( in The French Chef) calls for butter.

Ana said...

Really, no cream? Also, what kind of camera are you using? Your pictures are always amazing!

Anonymous said...

Hi Ana! Sorry I disappeared from FB but *something* went cuckoo - have yet to figure out if it was FB or something else. Anyway - yes!, no cream, no butter - and it tastes just as rich...I use a PowerShot A60 Canon on its last legs, but am about to switch to a PSA560 Casey got me - a year ago. You know me and change!

Unknown said...

Hi there, could this be used as a mousse filling for cakes? thanks!

katrina said...

I can't believe I didn't see this, Sabrina Fu! Apologies. No, the mousse would deflate unless you did it just before serving.