Chocolate mousses were of this general type before the popularity of chocolate ganache (page 102), and the ganache is far quicker and easier, being only melted chocolate and heavy cream. You can make a ganache even more attractive when you fold in beaten egg whites, and you go to even greater heights when you blend in Italian meringue (page 102). However, the following smooth, rich, velvety classic continues to be my favorite of all chocolate mousses.
Recipe information
Yield
For about 5 cups, serving 6 to 8
Ingredients
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Preparation
Step 1
For about 5 cups, serving 6 to 8. Melt 6 ounces semisweet chocolate (see page 103) in 4 tablespoons strong coffee, and cut 1 1/2 sticks of unsalted butter into rough slices, so it will soften. Meanwhile, beat together in a bowl 4 egg yolks and 1/4 cup orange liqueur, gradually adding 3/4 cup sugar, and continue beating until it is thick and pale yellow and “forms the ribbon” (see page 100). Set the bowl over a saucepan of barely simmering water and continue beating 4 to 5 minutes, until it is foamy, and warm to your finger. Remove from heat and beat over a bowl of cold water (or in a standing mixer) until it is cool and thick and again forms the ribbon.
Step 2
When the chocolate has melted, smoothly blend in the butter, and fold into the egg-yolk mixture. Beat 4 egg whites to soft peaks, then to stiff, shining peaks with 2 tablespoons sugar (see page 100). Stir a quarter of this into the yolks and chocolate, then delicately fold in the rest.
Step 3
Turn the mousse into a 6-cup serving dish or individual cups or pots de crème. Cover and chill for several hours (the mousse will keep in the refrigerator several days). Serve with lightly whipped cream (see page 101) or the crème anglaise (page 78).