Dark Chocolate Mousse

Today’s Sunday Funday theme is mousse.  When the theme came up, I realized that I’ve never actually made mousse before.  

I started researching chocolate mousse and saw that mousse tends to divide into two camps: 5 minute mousse and classic mousse.  The 5-minute varieties, in addition to being faster eliminate the raw egg component (good for the squeamish or chronically ill) and results in a denser, more puddinglike mousse since the airiness comes from whipped cream.  It looked tasty, to be certain (and actually reminded me a lot of my no-churn ice cream recipes, so many I have sorta made mousse before, I dunno).

Then there’s the classic mousse.  This one involves raw eggs (both white and yolk, separated).  The yolks are stirred into the cream and melted chocolate mixture while the eggs are beaten to stiff peaks like a meringue, then the two components are gently folded together to preserve all that air that was beaten into the egg whites.  This version also requires several hours to chill so the mousse has a chance to set.

I decided to go with the classic today.  I figured my family was hale and hearty enough to handle some raw egg in one dessert (plus while the risk of salmonella is always present with raw egg, with modern food standards in the US, it is quite rare).

So how was it? Oh my goodness - it is a classic dessert for a reason!  The mouse was rich and smooth and totally worth the effort!  I topped these with homemade whipped cream (if I was going through all this effort, I was not using the canned stuff) and crushed peppermint, but if I were to make it again, I would skip the peppermint, it didn’t need it, it was amazing as it was!

Sunday Funday

Mousse

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse

Dark Chocolate Mousse

Adapted slightly from Serious Eats

Mousse

7 ounces 60-70% bittersweet chocolate

¾ cup heavy cream

3 large eggs, separated

¼ teaspoon salt

¼ teaspoon instant espresso powder

⅛ teaspoon cream of tartar

¼ cup granulated sugar

Topping

¾ cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

5 peppermints, crushed (optional)

Heat heavy cream to steaming in the microwave or a double boiler.  Break up the chocolate and stir into the hot cream.  Set aside for 2 minutes, then whisk until smooth.  Cool the chocolate so it is warm but not hot, then whisk in the egg yolks.

Meanwhile, place the egg whites, salt, espresso powder, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.  Beat on high for 1-2 minutes or until the egg whites are foamy.  Continue beating on high while adding the granulated sugar.  Beat for 5-8 minutes or until stiff peaks form.  If the bowl is flipped and the mixture stays out, the egg white mixture is ready.  

Place ⅓ of the egg white mixture into the chocolate mixture and gently fold to combine.  Add the remaining egg whites and continue to gently fold in until fully combined.  Divide the mixture between 6-8 glasses or bowls.  Cover with plastic wrap and refrigerate for 4 hours or until set.

Before serving, place the whipping cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment.  Beat on high for 3-5 minutes or until soft peaks form.  Divide over mousse cups and top with crushed peppermint, if desired.