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== Ingredients == |
== Ingredients == |
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| − | * 6 ounces [[bittersweet chocolate]] or [[semisweet chocolate]], finely chopped |
+ | * 6 ounces [[w:c:recipes:Bittersweet chocolate|bittersweet chocolate]] or [[w:c:recipes:semisweet chocolate|semisweet chocolate]], finely chopped |
| − | * ¼ cup [[water]] or [[coffee]] or [[milk]] or ½ cup [[heavy cream]] (if you want a creamier, not-too-intense mousse) |
+ | * ¼ cup [[w:c:recipes:Water|water]] or [[w:c:recipes:coffee]] or [[w:c:recipes:Milk|milk]] or ½ cup [[w:c:recipes:Heavy cream|heavy cream]] (if you want a creamier, not-too-intense mousse) |
| − | * 1½ tablespoons [[brandy]] or [[rum]] or [[liquor]], of choice (optional) |
+ | * 1½ tablespoons [[w:c:recipes:Brandy|brandy]] or [[w:c:recipes:rum|rum]] or [[w:c:recipes:liquor|liquor]], of choice (optional) |
* 3 [[w:c:recipes:Egg|egg]]s, at room temperature |
* 3 [[w:c:recipes:Egg|egg]]s, at room temperature |
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| − | * 3 tablespoons [[water]] |
+ | * 3 tablespoons [[w:c:recipes:Water|water]] |
| − | * 3 tablespoons [[ |
+ | * 3 tablespoons [[w:c:recipes:Sugar|sugar]] |
== Directions == |
== Directions == |
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| − | # Place [[w:c:recipes:Chocolate|chocolate]] and ¼ cup of [[water]] (or liquid of your choice) in a medium microwave-safe bowl. |
+ | # Place [[w:c:recipes:Chocolate|chocolate]] and ¼ cup of [[w:c:recipes:Water|water]] (or liquid of your choice) in a medium microwave-safe bowl. |
# Melt [[w:c:recipes:Chocolate|chocolate]] in the microwave for 30 sec on high, stir. |
# Melt [[w:c:recipes:Chocolate|chocolate]] in the microwave for 30 sec on high, stir. |
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# Repeat the zapping and stirring until chocolate mixture is smooth and completely melted. |
# Repeat the zapping and stirring until chocolate mixture is smooth and completely melted. |
||
| − | # Stir in [[brandy]] (or other [[liquor]]), if using and set aside. |
+ | # Stir in [[w:c:recipes:Brandy|brandy]] (or other [[w:c:recipes:liquor|liquor]]), if using and set aside. |
| − | # In a medium heatproof bowl, whisk [[w:c:recipes:Egg|egg]]s with the 3 tbsp [[water]] and [[ |
+ | # In a medium heatproof bowl, whisk [[w:c:recipes:Egg|egg]]s with the 3 tbsp [[w:c:recipes:Water|water]] and [[w:c:recipes:sugar|sugar]] until well-blended. |
| − | # Set bowl in a [[skillet]] of barely simmering [[water]], stirring constantly, cook [[w:c:recipes:Egg|egg]] mixture until it registers 160°F on instant-read thermometer (remove bowl from the [[skillet]] to check temp). |
+ | # Set bowl in a [[w:c:recipes:skillet]] of barely simmering [[w:c:recipes:Water|water]], stirring constantly, cook [[w:c:recipes:Egg|egg]] mixture until it registers 160°F on instant-read thermometer (remove bowl from the [[w:c:recipes:skillet|skillet]] to check temp). |
| − | # Once the temp has been reached, remove bowl from [[skillet]] and beat with an electric mixer at high speed for at least 3-4 minutes, until [[w:c:recipes:Egg|egg]]s have a texture similar to softly [[whipped cream]]. |
+ | # Once the temp has been reached, remove bowl from [[w:c:recipes:skillet|skillet]] and beat with an electric mixer at high speed for at least 3-4 minutes, until [[w:c:recipes:Egg|egg]]s have a texture similar to softly [[w:c:recipes:whipped cream|whipped cream]]. |
# Fold about ¼ of the [[w:c:recipes:Egg|egg]] mixture into the melted [[w:c:recipes:Chocolate|chocolate]]. |
# Fold about ¼ of the [[w:c:recipes:Egg|egg]] mixture into the melted [[w:c:recipes:Chocolate|chocolate]]. |
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# Scrape the lightened [[w:c:recipes:Chocolate|chocolate]] mixture into the remaining beaten [[w:c:recipes:Egg|egg]]s and fold gently, until evenly incorporated. |
# Scrape the lightened [[w:c:recipes:Chocolate|chocolate]] mixture into the remaining beaten [[w:c:recipes:Egg|egg]]s and fold gently, until evenly incorporated. |
||
| − | # If [[w:c:recipes:Egg|egg]] safety is not an issue, omit the heating step- whip the [[w:c:recipes:Egg|egg]]s with the [[ |
+ | # If [[w:c:recipes:Egg|egg]] safety is not an issue, omit the heating step- whip the [[w:c:recipes:Egg|egg]]s with the [[w:c:recipes:Sugar|sugar]] (omit the [[w:c:recipes:Water|water]], as it's added just to prevent [[w:c:recipes:Egg|egg]]s from scrambling) and proceed accordingly. |
| − | # Now you may divide mousse into individual ramekins or glasses, |
+ | # Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours. |
# You may also use the mousse as a cake filling. |
# You may also use the mousse as a cake filling. |
||
| − | # If you're using very high percentage [[w:c:recipes:Chocolate|chocolate]] (70% and above), you may want to increase [[ |
+ | # If you're using very high percentage [[w:c:recipes:Chocolate|chocolate]] (70% and above), you may want to increase [[w:c:recipes:Sugar|sugar]] to 4½ tbsp. |
__NOTOC__ |
__NOTOC__ |
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[[Category:Valentine's Day Recipes]] |
[[Category:Valentine's Day Recipes]] |
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| + | [[Category:Dessert Recipes]] |
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Latest revision as of 14:17, 8 April 2011
Description[]
Alice's Luscious Chocolate Mousse
This recipe is from Alice Medrich's Bittersweet.
This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL). The mousse is luscious and intense - the flavor of the chocolate is the star here so use the best quality that you can find. You may use this as a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake).
Ingredients[]
- 6 ounces bittersweet chocolate or semisweet chocolate, finely chopped
- ¼ cup water or w:c:recipes:coffee or milk or ½ cup heavy cream (if you want a creamier, not-too-intense mousse)
- 1½ tablespoons brandy or rum or liquor, of choice (optional)
- 3 eggs, at room temperature
- 3 tablespoons water
- 3 tablespoons sugar
Directions[]
- Place chocolate and ¼ cup of water (or liquid of your choice) in a medium microwave-safe bowl.
- Melt chocolate in the microwave for 30 sec on high, stir.
- Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
- Stir in brandy (or other liquor), if using and set aside.
- In a medium heatproof bowl, whisk eggs with the 3 tbsp water and sugar until well-blended.
- Set bowl in a w:c:recipes:skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
- Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4 minutes, until eggs have a texture similar to softly whipped cream.
- Fold about ¼ of the egg mixture into the melted chocolate.
- Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
- If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
- Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
- You may also use the mousse as a cake filling.
- If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4½ tbsp.