Chocolate is supposed to be a woman’s undoing. At least, it’s mine. No matter what the occasion, celebration or diet, I always manage to make room for chocolate.
Less than an acquired taste, chocolate has been a flavor that has taken me 19 years to love. You see, I was always a vanilla kind of girl. I still am. But lately I’ve been craving some chocolate something real fierce. As a result, a single 12 oz. pouch of chocolate chips thoughtlessly plucked from the supermarket shelves turned into a week filled with chocolate souffle, chocolate microwave cake and…this luscious chocolate mousse.
Oh man, this mousse was good. Creamy, airy, light. Everything you’d ever ask for in a mousse. Topped off with some fresh fruit and this dessert was sublime. With a rich chocolate flavor but still refreshingly cold – it’s perfect for the summer.
Make this the night before for a wonderful mid-afternoon snack or enjoy it as the perfect summer night dessert to accompany warm, balmy air and a slowly setting sun. Trust me, you’ll see what I mean.
Recipe adapted from Laura in the Kitchen
1/3 cup of Chocolate Chips
1 Tbsp of Water
¼ tsp of Instant Espresso Powder
1 Tbsp of Unsalted Butter
1 Egg Yolk
1 Egg White
½ tsp of Vanilla Extract
2 Tbsp of Granulated Sugar
½ cup of Heavy Cream
1) Whisk the heavy cream until it forms stiff peaks and keep refrigerated until needed.
2) In a separate bowl, whisk the egg yolk and sugar for 2-3 minutes, until it becomes pale in color and thick. Set it aside.
3) In a small saucepan, melt and combine the chocolate, expresso, butter and water over very low heat, constantly stirring until the chocolate just melts. If you want to do this the proper way, simmer an inch of water in the saucepan and melt these ingredients in a small bowl placed over the saucepan (like a double-boiler).
4) Spoon ¼ of the chocolate mixture into the egg yolks and combine. (This will temper your eggs a.k.a. prevent them from scrambling) Pour the egg yolk mixture back into the saucepan with the remaining chocolate and add the vanilla extract, stirring constantly. Cook over low heat for a couple minutes or until the mixture thickens. Keep stirring while letting it cool for a few minutes off the heat.
5) In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white gently into the cooled chocolate mixture.
6) Then, fold the chocolate-egg white mixture into the whipped cream. Don’t over mix! The whipped cream will lose its fluffy texture and trust me, you want your mousse to be fluffy.
7) Pour the mixture into (preferably cute) cups and refrigerate for a minimum of 4 to 6 hours.