Today I'll share the only chocolate mousse recipe I've found that truly deserves to be called great.
I know we’re approaching Valentine’s day. So rather than doing something utterly unoriginal and buying your sweetheart a box of chocolates, why don’t you whip up a delicious batch of chocolate mousse instead? Best of all, this chocolate mousse recipe is easy--and inexpensive too.
(courtesy of Chef Paul Prudhomme's Louisiana Kitchen* cookbook)
(makes 6 servings)
4 ounces unsweetened chocolate
4 egg whites
1 cup heavy cream
3/4 cup powdered sugar
Melt the chocolate over low heat; use a candy thermometer and try and keep the temperature at about 110 degrees F.
Meanwhile, in a medium-size bowl of an electric mixer, beat the egg whites until stiff peaks form (remember the lesson--but please forget the off color humor--on stiff peaks!).
In a separate bowl, beat the cream until frothy, about 1 minute. Add the sugar and continue beating until soft peaks form; do not overbeat. Gently fold the cream mixture into the egg whites, then add the cooled chocolate (heat to 110 degrees if it has cooled below that temperature), and quickly fold it in until well blended. Spoon into a serving bowl, into individual wine glasses, or into individual ramekins. Refrigerate at least 2 hours before serving.
Wow, what can I say? A simple, easy and inexpensive recipe with just four ingredients. And as a chocolate epicure, I can say confidently that I have never had a better chocolate mousse than this basic recipe.
Next time, I’ll talk about the cookbook that this came from* and why it’s one of the best cookbooks we’ve ever owned.
* Full Disclosure: if you purchase this book using any of the links provided, I get paid an extremely small affiliate fee. :)