Yid.Dish: Chocolate Mousse

By Leah Koenig

Published June 30, 2005.
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The recipe is simple as the eggs are not separated. I discovered this quite accidentally of course. You don’t need to fold in the whites if you get enough air into the whole egg. My only requirement in sharing this with you is that you use the best quality chocolate you can find. It makes a huge difference in the end product. P.S. I am definitely buying the chocolate hand cream next. Keeping the craving going!

JCarrot

Serves 6-8

4 1/2 ounces bittersweet chocolate (I prefer Callebaut)

¼ cup freshly brewed coffee

2 teaspoons espresso powder

1 ½ tablespoons rum

1 vanilla bean, scraped

3 large eggs at room temp

3 tablespoons water

3 tablespoons sugar

1) Place the chocolate and the coffee in a medium heat proof bowl in a skillet over barely simmering water. Gently melt the chocolate. Remove from the heat and add the scraped vanilla bean.

2) In a mixing bowl, place the eggs, water and sugar in the same simmering water and whisk until the eggs are 140. Remove the bowl and mix at high speed until the eggs resemble whipped cream (about 5 minutes). Fold the eggs into the chocolate and divide into serving bowls or ramekins ( I use champagne flutes).

3) The mousse will set up in the refrigerator after several hours. You can store the mousse covered in the serving bowls or glasses for up to 1 day.


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