Chocolate Mousse (I)
20m prep 5m cook 4h ready
6 servings The director of a boys’ camp in Maine once told us about the crestfallen faces in the dining room when it turned out that the “moose” promised for evening dessert had emerged from the pages of Joy instead of from the woods. A traditional raw-egg mousse. If using pasteurized eggs, they will require more whipping to form stiff peaks.
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Ingredients
- 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped
- 2 tablespoons liquor, liqueur, or coffee
- 2 tablespoons water
- 3 large egg yolks
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 3 tablespoons sugar
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Step 1.
Combine in the top of a double boiler or a large heatproof bowl: 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped; 2 tablespoons liquor, liqueur, or coffee; 2 tablespoons water
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Step 2.
Set the bowl over a pan of barely simmering water and stir until the chocolate is melted. Whisk in: 3 large egg yolks
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Step 3.
Set aside. Beat in a medium bowl on medium speed until soft peaks form: 3 large egg whites; ¼ teaspoon cream of tartar
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Step 4.
Gradually beat in: 3 tablespoons sugar
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Step 5.
Increase the speed to high and beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites. Divide among 6 ramekins or custard cups and refrigerate for at least 4 hours and for up to 24 hours.
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