Friday, February 12, 2010

To me, love me

Valentine's day is a strange holiday. I don't really care about it enough to go on a tirade about the over commercialization of holidays or the soulless nature of advertising. Instead, I like to think of Valentine's Day as an excuse to make delicious treats for people that you love.

This was supposed to be a chocolate mousse for my roomates, but of course I was playing Apples to Apples while I was making it and didn't whip the egg whites enough. The result was a cross between a mousse and a pudding, or what my roomates affectionately dubbed a "moudding".

So here is my delicious moudding recipe:

4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, diced

2 tablespoons espresso

1 cup cold heavy cream

3 large eggs, separated

1 tablespoon sugar

Whip the cream(with an electric mixer, who do you think you are Julia Child?) to soft peaks, then refrigerate.

Combine the chocolate, butter, and espresso in the top of a double boiler over hot water, stirring frequently until smooth. Remove from the heat and let cool

Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape(this is where I messed up, really whip the whites, it takes awhile but gives the mousse its firmness). Sprinkle in the sugar and beat until soft peaks form.

Stir in the yolks to chocolate then add about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

*Lots of mousse recipes recommend refrigerating it for 8 hours, but I think that if you can wait 8 hours clearly you don't like chocolate that much. Refrigerate it for awhile and then go ahead, its moudding, enjoy!


  1. The mousse au chocolat recipe I used for my chocolate mousse cheesecake is almost exactly like this one, so I would definitely call this a mousse. I love the chocolate garnish you used! i agree with you completely about waiting 8 hours. That is why I make the mousse at night and make myself go to sleep haha.

  2. I used to use the electric mixer and then learned that doing whipped cream by hand gives me a better result, much better. By the way, Julia advocated the by hand method with chilled bowl and whisk. The closer you get to your ingredients, the better.