Mousse Au Chocolate
Submitted by nanahaha
Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.
YIELD
6 servingsPREP
40 minCOOK
5 minREADY
45 minThis is the real deal. A proper French mousse au chocolat built the traditional way, with no gelatin, no shortcuts, and no compromises.
Egg yolks and sugar get whisked over simmering water until thick and ribbony, then cooled over ice until the mixture is as dense as mayonnaise. That hot-then-cold technique sets up the structure before the chocolate even enters the picture. Semi-sweet chocolate melted with coffee (which deepens the chocolate flavor without tasting like coffee) gets beaten with soft butter into a glossy cream, then folded together with the egg base.
Stiffly beaten egg whites go in last and give the mousse its signature airiness. Stir a quarter of the whites in first to loosen the heavy chocolate base, then fold the rest in gently. Aggressive mixing deflates everything you just built.
Pro Tips
- The water under the mixing bowl should barely simmer, never boil. Boiling water scrambles the egg yolks.
- Cut the chocolate into small, even chunks so it melts uniformly. Big pieces leave unmelted pockets in the cream.
- The mousse needs a full 4 hours in the fridge to set. Rushing it means a sloppy, soft result.
- To unmold cleanly, dip the mold in hot water for just a few seconds. Too long and the outer layer melts.
Variations
- Use dark chocolate (70% cacao) instead of semi-sweet for a more intense, bittersweet mousse.
- Replace Cognac with Grand Marnier for an orange-chocolate combination.
- Skip the mold entirely and spoon directly into individual ramekins or dessert cups for easier serving.
Ingredients
Directions
Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain.
In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl.
Beat in the Cognac.
Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes or until the mixture is foamy and hot.
Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonnaise.
In a heavy 4 to 6-quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream.
Then beat the chocolate mixture into the egg yolks and sugar.
In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk.
Stir about ¼ of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least 4 hours or until it has set.
To unmold and serve, run a long, sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold, and grasping both sides firmly, quickly turn the plate and mold over.
Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn’t unmold at once, repeat the whole process.
With a wire whisk, rotary or electric beater, whip the chilled cream in a large bowl until it is firm enough to hold it’s shape softly.
Garnish with mousse with the whipped cream and serve.
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