Tasty Tuesday: Best Chocolate Mousse Ever!

Hi Everyone!

I wanted to share one of my favorite dessert recipes with you today. My grandmother makes this dessert on very special occasions, and it has always been one of my favorites! The recipe is for Mousse Au Chocolat, and my grandmother first discovered it in a cookbook by a famous food writer and chef named Myra Waldo. This chocolate mousse recipe has a wonderful chocolate flavor with a hint of coffee, and it has the most fantastically fluffy texture. 
Beware, if you make this recipe, your life will never be the same! You WILL become addicted to the deliciousness of this chocolate mousse! 😉
Here’s what you need:
  • 4 eggs (separated into yolks and whites)
  • 1 1/2 cups of heavy cream (whipped well)
  • 1/4 pound of sweet chocolate
  • 3 tablespoons of strongly brewed coffee
  • 1/4 cup of sugar
  • 1 teaspoon of vanilla extract

Here’s what you do:

Add the coffee to the chocolate and melt over hot water.
Once the chocolate mixture has melted, allow it to cool to room temperature.

Take the egg whites from four eggs, and bead them until they form stiff peaks…

… … …

Like this. Then, set the bowl aside.

Next, beat the heavy cream until it becomes whipped…

… … …

like this. Set this bowl aside.

The next step is to beat the egg yolks of four eggs in a bowl.

Add the sugar…

then beat until the egg yolk and sugar mixture is a light pale yellow in color and fluffy in texture…

like this.

Next, add the vanilla and the cooled chocolate mixture. Beat well. (If you do not allow the chocolate mixture to cool, the heat could curdle your eggs!! Yuck!)

This is what it should look like after you add the chocolate and vanilla extract.

FOLD in the beaten and stiffened egg whites (check out this video for a lesson on folding). DO NOT STIR! Do this gently but thoroughly…

until it looks like this…(I realize it doesn’t look appetizing at this point, but trust me, it is so totally worth it!)

Next, FOLD in the whipped cream. DO NOT STIR!!

It should look a little something like this.

Now you’re ready to put it into a bowl or individual cups. Turn the mousse mixture into either a 2 quart souffle dish or individual cups. (I chose cups since I was serving this for dessert for our housewarming party.)

This next step is very important: Cover and chill for at LEAST 4-6 hours before serving. I prefer to let mine chill for at least 8 hours. The chilling and resting process allows the chocolate mousse to gain its signature fluffy and airy texture. 
Add shaved chocolate, vanilla whipped cream, or fresh raspberries on top.

ENJOY! (Look at those air bubbles and that fluffy texture!)

I hope that you enjoyed this recipe! Please let me know if you try it and feel free to leave any comments in the section below! Check back for some more great posts this week. As always, thanks so much for visiting my blog!


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