I finally succeeded! Evil chocolate mousse: I could never have the right firmness! After few (I won’t mention the scary number) trials, here is the recipe that led me to the right dessert. I got inspired from Mr Lebovitz, who confesses he adapted his recipe from Mrs Child’s. I guess there is no “perfect recipe”, you have to make your own. Anyway, if you do trust me, you could make a good mousse with these proportions and steps. Good luck and ENJOY!
PS: I prepared a regular serving for the picture, but I felt like mini-servings are better: chocolate mousse is (even though I wish it were not) a fat dessert and you can quickly feel full. It’d be a pity to waste some because of too big servings, wouldn’t it?
Ingredients (for 8 mini servings)
- 80g bittersweet or semisweet chocolate, chopped
- 80g unsalted butter, cut into small pieces
- 1tbsp instant coffee
- 2 large eggs, separated
- 80, plus 1 tablespoon sugar
- 1 tablespoon (15ml) milk
- pinch of salt
- 1/2 teaspoon vanilla extract
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, and milk for about 3 minutes until the mixture is thick. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then add the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to serving dishes, and refrigerate for at least 4 hours, until firm.