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Here ya go, Lin - Dark Chocolate Mousse - (I'll email you about other stuff later tonight).

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Joined: Dec 19, 2005


Posted to Thread #5100 at 11:25 pm on Dec 27, 2006



8 oz bittersweet chocolate, finely chopped (Cook's Ilustrated recommends Ghirardelli 60%) *See note below if using 62-70% cacao) (I used Ghirardelli 60%)
2 tablespoons cocoa powder, Dutch processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar, divided
1/8 teaspoon salt
1 cup plus 2 tablespoons heavy cream, chilled


1. Melt first 5 ingredients in medium heatproof bowl over saucepan with 1 inch of barely simmering water. Stir until smooth, remove from heat.

2. Whisk egg yolks, 1 1/2 teaspoons sugar & salt in bowl until mixture lightens in color and thickens slightly. Pour melted chocolate mix into egg mix and whisk until combined. Let cool until just warmer than room temp.

3. In clean bowl, whisk/beat egg whites until frothy. (I used a stand mixer). Add remaining 1 1/2 teaspoons sugar and beat until soft peaks form. Stir 1/4 beaten egg whites into chocolate mix to lighten it; gently fold remaining egg whites until a few white streaks remain.

4. Whip heavy cream until it begins to thicken. (I used a stand mixer). Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic and refrigerate until set and firm, at least 2 hrs (can be covered and refrigerated up to 24 hrs).

*NOTE: Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated

Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier

From Cook's Illustrated

A balanced diet is equal parts of milk and dark chocolate.

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