Chocolate Mousse

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_MG_5786When I was growing up, Valentine’s Day meant a special dinner with our family, and most importantly, CANDY. I still remember one V-day in particular where my sister and I each received a giant Hershey’s Kiss, and I’m pretty certain that we both ate at least half that night (Solveig, you know what I’m talking about). _MG_5812Besides having an incorrigible sweet tooth, Valentine’s Day was never really my favorite holiday – I never really thought it was necessary to have one day to let the people close to you know that you love them. Of course, I’m never going to say no to a good dinner, so when Ari and I were deciding what we were going to do (obviously, House of Cards was the first item on the agenda), I thought it would be fun to come up with some things I don’t make on a regular basis. Surprisingly, I have never tried my hand at chocolate mousse, always one of my favorite desserts at French restaurants, but after this I will definitely be making it again. Seems fancy, and is deceptively simple  – plus you can make it hours ahead of time, which makes it perfect for a dinner party._MG_5792

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Chocolate Mousse (adapted from Bon Appétit)

1/2 cup chilled heavy cream, divided
2 large egg yolks
1/4 cup espresso or strong coffee, room temperature
1 1/2 tablespoons sugar, divided
1/8 teaspoon kosher salt
3 ounces semisweet chocolate (60-72% cacao), chopped
2 large egg whites

Beat 1/4 cup cream in medium bowl until stiff peaks form; cover and chill.
Combine egg yolks, espresso, salt, and 1 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute. Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form. Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
Divide mousse among 4 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours and up to one day.
Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.
Chocolate Mousse

12 thoughts on “Chocolate Mousse

  1. Laura Baker says:

    I, too, love chocolate mousse, and was just persuaded to make it the French way by a story I heard on NPR. I posted it on my FB. You should try since it would seem a chocolate lover would always have the ingredients on hand. So simple, so decadent.

  2. Maren, I am with you. Not too much to be excited about on Valentine’s Day… UNLESS my favorite chocolate mousse recipe (above!) and House of Cards are involved. You and Ari have it figured out. :-) Lovely photos – the white cloth is so pretty. Sidenote: typo, the bittersweet chocolate amount reads 63 ounces! That’s a lot of chocolate! ;-) I loved this post….

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