The follow up to last weekend’s homemade pasta extravaganza was this rich, creamy, fluffy chocolate mousse for dessert. Now admittedly, mousse isn’t necessarily something I seek out often.
The only time mousse really registered on my radar was one time when I was flipping channels and watching some Gordon Ramsay Restaurant Takeover Angry Kitchen Grumpy Judge Reality Show. One of the contestants had a major kitchen fail during a dessert challenge. But she rose above it when she changed course and pulled off a judge-approved chocolate mousse. She seriously had about 8 minutes left in the challenge. I was totally impressed.
Inspired by her abilities, I decided that it could be fun to try mousse to follow up a homemade dinner. And with few other ingredients, I thought it would be perfect for the nice Tcho chocolate my husband had so nicely purchased for me when we visited their factory.
I also liked that it could be made without dairy if that’s your thing. Since I knew I’d be adding whipped cream, I decided on a less creamy taste in the mousse. Plus, as a mousse, it’s something folks who can’t partake in gluten ingredients can enjoy too.
I adapted this recipe from Bittersweet. Alice Medrich knows chocolate like crazy and this book is an informative and comprehensive resource for anyone curious about chocolate. She created this recipe for her brother and in his honor, named it Albert’s Mousse. I adapted it ever so slightly based on my preferences and have stated what I used below. It’s simplicity lets quality ingredients shine – and is a rich, decadent treat for dessert.
Albert’s Mousse (adapted from Alice Medridge’s Bittersweet)
6 ounces 68% cacao chocolate
1/4 cup water
3 large eggs, room temperature
3 Tablespoons water
3 Tablespoons sugar
1 teaspoon vanilla extract
Six to Eight Dessert Dishes or Ramekins (You can probably improvise with small bowls too)
Place the chocolate and 1/4 cup water in a heatproof bowl on top of a pot of barely simmering water. Heat and stir until the chocolate is nearly melted. Remove the bowl from the heat and set aside.
In another heatproof bowl, whisk the eggs with the three Tablespoons of water and sugar. Set the bowl over not even barely simmering water and stirring constantly to prevent the eggs from scrambling, cook until they register 160 degrees on an instant read thermometer.
Remove the bowl from the heat and beat with an electric mixer at high speed until the eggs have a texture like softly whipped cream, about 3-4 minutes. Full disclosure lazy girl method: pour the eggs from the bowl you used to heat them into your stand mixer bowl. I donated my hand mixer during my latest move, but both hand mixer and stand mixer seem to work to me.
Once the eggs reach soft whipped cream texture, fold about one quarter of the mixture into the chocolate. Then scrape the chocolate mixture into the remaining three quarters of the egg mixture and fold just until evenly incorporated.
Divide the mousse among the dishes or ramekins.
Chill for at least one hour. If you’re not serving them within a few hours, cover with plastic wrap. And the right before serving, if you’d like, top with homemade whipped cream.
Fine, whatever, you could use the store stuff, but homemade whipped cream is super easy. Whip cream, add sugar, add vanilla extract, done. It’s so much better in the end. Your mousse will thank you : )