Hello World! Welcome Friends! Well, that was quite the dramatic title, wasn’t it? But, seriously, this recipe makes the best Chocolate Mousse I have ever tasted. And, believe me, I’ve tasted a lot of Chocolate Mousse since it is my favorite dessert.
There was an Italian restaurant here in Houston that used to make Chocolate Mousse, not Chocolate Mousse Cake, but straight Chocolate Mousse. It was never on the menu, but faithful patrons knew all you had to do was ask the waiter and their fabulous Chocolate Mousse would appear. We would venture to this restaurant about once a quarter for a date night and I would always get Chocolate Mousse at the end of the meal and Greg would usually get Port. Alas, said restaurant has since closed its doors. So, the hunt for good Chocolate Mousse continues.
I do have a beef with restaurants that serve Chocolate Mousse, their Chocolate Mousse is usually too sweet. Almost border lining on Chocolate Pudding but not the same texture as pudding. Depending on the quality of chocolate used, the mousse can be slightly sweet to almost bittersweet. Just remember, the higher the cacao percentage, the less sweet the chocolate will be.
The recipe I tried is from Once Upon a Chef adapted from Tyler Florence and is extremely easy to make. Trust me, If you follow the directions carefully, your Chocolate Mousse will rival any French restaurant’s offering. Seriously!
I decided to give it a go Easter morning before we headed out for church. You know how it is, every holiday always has the cooks in the family in the kitchen in stages. I find this is the best way, so that I am not too tired for the meal, kitchen cleanup and the afternoon festivities. I prepped all of my side dishes the evening before, so the only thing that I really needed to put together was the Chocolate Mousse.
It turned out beautifully and I was eager to try it at the end of the meal. I was about to dig in when Greg reminded me, “Don’t you want to take a couple of pictures?”. Blast, so I picked up my Chocolate Mousse dish and ran from the dining room to the breakfast room (the breakfast room was bathed in early afternoon sunlight) and snapped a few pictures with my phone. I didn’t even style the surroundings…I was in a hurry to try my beloved Chocolate Mousse. So, I apologize for the lack of pretty surrounding the mousse, but the mousse tried very hard to get your attention.
To Die For Chocolate Mousse
Chocolate Mousse
Ingredients
- 3 tbsp unsalted butter
- 6 oz semi-sweet chocolate, best quality
- 3 large eggs at room temperature, yolks and whites separated
- 1/2 tsp cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 tsp vanilla extract
For Serving
- 1/2 cup heavy cream, cold
- 2 tsp sugar
- chocolate shavings
Instructions
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
Was it a success on Easter? Yes, it was! Except for one person…my daughter said it wasn’t sweet enough. It was her first time trying Chocolate Mousse, so I half expected to hear that from her. Remember it shouldn’t be too sweet. I think if she has it a few more times, her palate will develop a liking for the not so sweet taste.
That’s it for today! Let me know if you love chocolate mousse below in the comments. I would also love it if you try the recipe, come back and let me know how it went!
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Toodles,
Oh, my! This chocaholic is going to have to try this! Looks so delicious and sounds heavenly!
This looks so yummy. I love any kind of chocolate but I really love light chocolate desert recipes. Thanks for sharing. Have a good week and Happy Mother’s Day. xoxo Kris
I hope you get a chance to make the mousse, Kris! It really is the best mousse recipe I have ever tasted! Thanks for stopping by!!
Wow, just wow! This looks absolutely delicious! And easy to prepare, too. Can’t wait to try this!
It is soooo good! Let me know how you like it!
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Miz Helen