Certain recipes instantly go into the “filed for life” box. This is one of them.
I love chocolate mousse when it’s good. But so many times it’s just not. It’s not chocolaty enough or it’s gritty or it’s sickeningly sweet. This mousse is just perfect. And much easier to make than I anticipated.
I found this recipe on AllRecipes.com. Step one: whip cream to form light peaks. You would think that I have done enough homemade schlag in the past to know better than to leave the mixer unattended while whipping, but alas, I wound up with some stiffer peaks than I anticipated. Luckily, this didn’t impact the recipe from what I could taste.
This recipe especially caught my eye because Ghirardelli is my favorite chocolate to bake with. Hands down, changing to these chips made every recipe better. Every time I run out and use Nestle’s or Hershey’s, the taste difference is noticeable and if I’m making anything with melted chocolate, these cheaper brands just don’t temper as well, come out as smooth and uniform, nor taste anywhere near as good. Lesson for anyone new to chocolate: Spend the extra $1 on the good chocolate chips. It’s worth it. Case in point, these melted perfectly smoothly in my double boiler (metal bowl placed on top of a pot with simmering water… hint: make sure the bowl is bigger than the pot so steam doesn’t work it’s way out of the pot and into your chocolate).
AllRecipes is my favorite recipe site because of the dedicated readers who leave comments on the recipes. Thank goodness for them! While certain times I don’t follow their advice and end up with a mess, this time, they guided me in the right direction, because while the recipe calls for 4 eggs, they really meant 4 egg WHITES. Big difference. The egg whites fluffed up perfectly with the sugar.
I think the next ingredient is where this recipe really takes on a new level. 1/4 cup of coffee added to the recipe gave it a richer flavor that also countered some of the sweetness without making it taste less chocolaty. A few people mentioned that they left out the coffee and regretted it later.
You stir the coffee into the chocolate and then quickly add the eggs and fold in the whipped cream. I was nervous that the chocolate would bind upon adding the coffee (chocolate basically turns into an ugly mess when it’s mixed with water), but working quickly left me with a perfectly smooth and delicious mousse.
Any elegant chef might pour these into a martini glass or mason jar to present, but I had to make them transportable to offices, so I went with Dixie cups. Keepin’ it classy.
I also wanted to top each with whipped cream, but whipped cream won’t stay fluffed overnight, so I added a tiny bit of gelatin to my whipped cream for the first time to stabilize it and, surprisingly, it worked. And it still tasted great.
This recipe was perfectly delicious and surprisingly easy to make. I highly recommend this as a crowd pleaser (and impresser!)
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Ghirardelli Chocolate Mousse
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Submitted By: Ghirardelli®
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10 ounces Ghirardelli 60% Cacao
Bittersweet Chocolate Chips
2 cups heavy cream
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1/4 cup coffee, hot
4 eggs, room temperature (JUST THE WHITES!)
2 tablespoons sugar
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| 1. | Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. |
| 2. | Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours. |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 4/22/2012 |
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