two skinny jenkins


130127 – Easy Chocolate Mousse
130215, 10:31 am
Filed under: DESSERT | Tags: ,

130127_ChocolateMousse

I’m so glad we started getting Bon Appetit magazine at home.  It is so inspiring and so far everything has been super tasty!

  • 1/2 cup chilled heavy cream
  • 4 large egg yolks
  • 2 large egg whites (reserve all 4 egg whites so you have backups on step 4…)
  • 1/4 cup espresso or strong coffee, room temperature
  • 3 tablespoons sugar, divided
  • 1/8 teaspoon kosher salt
  • 6 ounces semisweet chocolate (60-72% cacao), chopped

Preparation

  1. Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.
  2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (the recipe says not allow bowl to touch water, but I don’t know how it was going to reach 160 degrees without touching a little bit – I waited over 10 minutes!). 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.
  3. Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
  4. Using an electric mixer, beat egg white in another medium bowl, gradually increasing the speed from slow/medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Keep increase speed to high and beat until firm peaks form.  Have patience here or you egg whites will not preform.  Also, once they form peaks, STOP BEATING THEM!
  5. Carefully fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend (this is how the yummy fluffy texture is made).
  6. Divide mousse among six (ahem- FOUR) teacups or 4-oz. ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
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