I usually have good luck with the recipes that I make from Around My French Table even the ‘top secret’ ones- but after I put together the 007 top secret chocolate mousse I didn’t like the look of it and I would not describe it as ‘a perfect dinner party chocolate mousse’. I felt like it needed a little something – something in both the looks and texture department, the taste was good but I wanted my mousse to be richer, fluffier and lighter (sounds like an article in Cooks Illustrated). A quick look in my fridge revealed a small container of heavy cream which I whipped up and folded into my flat oily looking mousse, from flat to fluffy (sounds like a commercial for shampoo). Dorie warns us to not overwork our mousse by over mixing the egg whites into the chocolate base, so…next time I will try do better and use a lighter touch. Although if I make this recipe again I would add the whipped cream because my feeling is that chocolate mousse looks better fluffy. I also found my chocolate mousse benefited from spending some time chilling in the fridge before serving. I checked out other recipes for chocolate mousse on the web and it looks to me like pretty much everything in the way of ingredients go, of course-bittersweet chocolate, butter, egg yolks, egg whites, gelatin, whipped cream and even Cool Whip-for a super quick and easy recipe. Which sort of brings me to my question, would you serve chocolate mousse, a good make ahead dessert, at a dinner party? It’s easy, it’s French, it’s chocolate, it’s pretty and it could be served with a cookie. I think it’s one of the classic desserts that we sort of forget about here in the good old USA but let’s face it nobody ever says, ‘oh darn!-it’s that old chocolate mousse again!’, now do they? Please check out all the contributors to French Fridays with Dorie with this Friday’s assigned 007 Top Secret Chocolate Mousse from Around My French Table.
Gently adapted from Around My French Table by Dorie Greenspan.
- 3&1/2 ounces, bittersweet chocolate, coarsely chopped
- 3 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1&1/2 teaspoon sugar
- 1 cup whipped heavy cream, optional
- Place the chocolate in a microwave safe bowl and heat on medium power to gently melt.
- Gently whisk in the egg yolks and vanilla extract.
- Place the egg whites in the bowl of a stand mixer and using the whisk attachment beat the egg white and salt until they form soft peaks.
- Add the sugar and continue to beat until the whites are shiny and hold medium firm peaks.
- Spoon about one quarter of the whites into the chocolate/egg mixture and whisk until blended.
- Add the rest of the whites and gently mix in with a rubber spatula, folding in without over mixing.
- If desired spoon in the whipped cream and gently blend in with a spatula.
- Spoon the mousse into a serving bowl, or smaller bowls and serve or chill until time for dessert.