Ultimate Chocolate Mousse. My version of this classic French dessert is adapted from the Cordon Bleu. I incorporate espresso vodka and instant espresso coffee to give the mousse a richer taste as coffee naturally enhances the flavor of chocolate. I then top the mousse with a cointreau whipped cream as the hint of citrus helps to balance the richness of the chocolate and coffee flavors. This is a very rich and delicious dessert that is not only a crowd pleaser, but it is made in advance and is very easy to make. Makes 6 servings. Ingredients: - 4 ounces good semi-sweet chocolate (I like Ghirardelli) - 4 tablespoons unsalted butter - 5 tablespoons granulated sugar - 2 egg yolks (at room temperature) - 4 egg whites (at room temperature) - 1/4 teaspoon cream of tartar - 1 tablespoon espresso vodka (I use Three Olives) - 1 teaspoon instant espresso coffee grounds - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 2 teaspoons cointreau or other orange flavored liquor such as grand marnier For the mousse: Fill a medium size saucepan with 2-3 inches of water and bring to a simmer over the stove. Combine the chocolate, butter and 3 tablespoons of sugar in a large heatproof bowl and place the bowl over the saucepan. Let the chocolate melt slowly, stirring occasionally. Do not let the water boil and touch the bottom of the bowl. When the chocolate has melted, remove the bowl from the heat and set aside for 15 minutes to cool. When cooled, whisk in the 2 egg yolks, espresso vodka and instant espresso coffee grounds. The mixture will start looking like a brownie batter, this is normal. It is very important to have your eggs at room temperature, if youre in a hurry, I like to place the cold eggs in a bowl and fill it with very warm water. Leave the eggs sit for 5 minutes and they will then be at room temperature. In a separate large bowl using a whisk, beat the egg whites and cream of tartar until very foamy and soft peaks start to form. You can also use an electric mixer if you like. Gradually sprinkle in the remaining 2 tablespoons of sugar and whisk until the egg whites form stiff and glossy peaks. Whisk a third of the egg whites into the cooled chocloate mixture until combined. Pour the chocolate mixture into the remaining egg whites and using a rubber spatula, fold gently until combined. Pour the mousse into martini glasses or other dessert dish. Place the mousse in the refrigerator to chill for at least 4 hours. You do not need to cover the mousse with plastic wrap. For the whipped cream: Place 2 cups of cold heavy whipping cream, 1/2 cup of powdered sugar and 2 teaspoons of cointreau into a mixer with the whisk attachment. You can use a hand held mixer if you like. Mix slowly to incorporate the ingredients then mix on high speed until the whipped cream forms. To serve: Spoon the whipped cream on top of each mousse or pipe with a pastry bag and garnish with fresh mint.
Posted on: Wed, 24 Sep 2014 15:40:51 +0000
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