Mousse Au Chocolat

I was asked to make dinner for a "Favorite Things" function, where the guests were surveyed ahead of time about what they wanted to eat.  Not surprisingly, almost half chose "something chocolate" as their favorite ending to a meal.  

Mousse is not your Grandmother's chocolate pudding; it's so much more.  Smooth and rich; impressive enough for special occasions.  Chocolate Mousse is a staple on restaurant menus.  Maybe you are hosting a dinner party in your home and want a special ending to your meal.  This recipe is for you.Mousse isn't difficult to make so don't let the length of these instructions fool you.  I have been very specific for cooks who might not have made mousse before; if you are an expert, just bear with me.   For the rest of you, read the instructions completely before beginning the recipe to ensure success. 

*This recipe contains egg yolks.  Do not skip the heating step for the eggs, especially if you are serving this to elderly people, pregnant women and young children (that covers a big majority).  It's worth the little bit of extra time it takes to guarantee the safety of your guests.  And don't "skimp" on the chocolate.  It's the star of the show so use a high quality one.  I used a dark chocolate and you can also add coffee or a bit of liqueur when you melt the chocolate for another added flavor.   Me... I like my mousse plain; no adornment needed...well, maybe a little whipped cream garnish...and maybe some chocolate shavings.  We are going formal after all.

Mousse Au Chocolat

8 ounces of semi-sweet or dark chocolate (best quality) chopped

½ cup of water, divided

2 Tablespoons of butter

3 large egg yolks

2 Tablespoons of granulated sugar

1 ¼ cups of heavy whipping cream

Melt the chocolate, ¼ cup of water, and butter together. Use a double boiler or melt in the microwave on 30% power. *Be careful not to burn the chocolate. Chocolate may be hot but will still hold its shape so stir it occasionally and then heat it longer if it does not smooth down. Heat it a little, stir it a little. Stir all the ingredients until the mixture is very smooth without any lumps. Let the chocolate cool for 10 minutes.

Meanwhile, in a small heavy saucepan, whisk together the egg yolks, water, and sugar. *Put the pan over very low heat and stirring constantly, heat the eggs to 160º F.  Make sure the heat is LOW and that you whisk constantly. Check the temperature frequently with a thermometer. This will take about 2 minutes. If you get a bit of curdling, immediately pull it from the heat source and strain the mixture through a fine strainer or cheesecloth. You do not want scrambled eggs here so be vigilant and patient. Cool the egg mixture for about 10 minutes. It needs to be at room temperature or slightly warmer (not hot).  Add to the chocolate mixture.

Whip the cream to soft peaks.  Gently stir 1/3 of the whipped cream into the chocolate mixture to lighten it.  This will make incorporating the rest of the cream easier.

When the cream is almost incorporated, fold ½ of the remaining cream in lightly until just a few white streaks remain. Repeat with the rest of the cream, folding until almost all of the streaks disappear. *Use a gentle folding technique here and do not over mix or the mousse will deflate.

Spoon into dessert dishes and refrigerate at least 4 hours or overnight.  The mousse will set as it cools.  You may wish to slightly chill the mousse and then pipe it into the dishes for a more elegant presentation.

Garnish each serving with a swirl of whipped cream and then top with chocolate shavings or raspberries.

*For a more intense chocolate flavor, substitute brewed coffee or espresso for the water called for or you may add some liqueur or other flavoring to the chocolate as it melts. 

Serves 8