As a chocolate lover, you haven't lived until you've experienced a serving of a great Mousse au Chocolat. For those of you that still call it pudding, you simply haven't tried it before. Once tasted, you will clearly notice there is no comparison between the two and you may never go back to pudding again.
You've waited long enough to try your hand at what may be the best Mousse au Chocolat you have ever eaten! Trying this recipe creation is seriously recommended for those who have never eaten this dessert before (and for the rest of you as well). Follow the directions carefully and you will certainly find the pot of gold at the end of this cocoa rainbow. Begin by gathering your ingredients, enough for 6 to 8 servings:
9 oz. Dark 70% semi sweet chocolate
5 Large eggs, yolks and whites separated
1.5 Cups of heavy cream (for whipping) + 2 tablespoons of heavy cream
4 Heaping teaspoons of finely ground granulated sugar (see below)
2 Teaspoons of vanilla extract
1.5 Ounces of Grand Marnier or Cognac
1 Tablespoon of unsalted butter
|Finely granulated sugar you can make yourself|
Now you will prepare the first part of this mousse by making what is called a Sauce Sabayon. This Sabayon is a bit different in that we'll use less liquid than usual so that you get a somewhat thicker consistency. You will need a hand mixer with the whisk attachment, a large metal mixing bowl, and a large pot with about an inch or two of water.
|Begin whisking the yolk on high|
|After 5 minutes, mixture has tripled in volume|
Next, you will prepare the second part of your mousse, the melting of your dark chocolate into a smooth, silky thick consistency. Using a double boiler this time, add your chocolate, butter, and 2 tablespoons of heavy cream to the upper portion of the double boiler. Bring the water to a simmer, water barely bubbling. If you need to, add another tablespoon of heavy cream while melting the chocolate. As the chocolate is beginning to melt, slowly begin to stir with a wooded spoon, making sure the butter and cream are well incorporated, as the chocolate becomes more liquid, stir steadily until all has melted and you have a smooth texture. Remove double boiler from the heat.
|Place chocolate & butter in double boiler|
|Continue folding until chocolate & Sabayon are well blended|
Now add a bit of the Sauce Sabayon to the chocolate (2 tablespoons) and stir until blended. Repeat the process a second time.
Once chocolate has cooled to warm, transfer 1/3 of it to your bowl with the Sauce Sabayon, and with a rubber spatula, begin to fold the chocolate into the sauce. Next, fold the second third of the chocolate, fold, and finally fold the remainder of the chocolate into the sauce. Be careful not to "mix" the chocolate into the sauce or you will rid it of some of the air. Just continue to fold, while turning the bowl at the same time. After a couple of minutes you will have a nice smooth chocolate mixture. Set the bowl in the fridge.
|Whipped cream to stiff peaks|
|Beaten egg whites|
|Fold egg whites delicately|