Saturday, December 29, 2012

Bittersweet Chocolate Mousse: Only 4 Ingredients!

 
Just saw my friend Joy the other day.  She said her son wanted her to make chocolate mousse.  Well, those who know me are sure to know that my most favorite food in the whole wide world is chocolate mousse.  I have tried many recipes and I have a few favorites.  One of my all-time favs is this wonderful recipe.  It only has FOUR ingredients and if you have never made chocolate mousse then this is the one to try first.  It is super easy and oh, so delicious!  I love to eat it warm but it can also go into the refrigerator after cooking and you can eat it cold.  Both ways are great!  This one is for you, Joy! (and Jason, too!)
 
Warm Bittersweet Chocolate Mousse
slightly adapted from Alice Medrich's Bittersweet, p.168
 
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
3 large eggs, room temperature
3 tablespoons sugar
 
Preheat oven to 325 degrees.  Put a teakettle of water on to boil.
Place the chopped chocolate and heavy cream into a medium heatproof bowl and place bowl into a wide skillet of barely simmering water.  Stir frequently until the chocolate is almost completely melted and mostly smooth.  Remove the bowl from the skillet and stir to finish melting the chocolate.  Set aside.
Put eggs and sugar into mixing bowl and beat with an electric mixer at high speed for 3 to 5 minutes, until the eggs have a texture like softly whipped cream.  Fold one-quarter of the eggs into the chocolate.  Fold in half of the remaining eggs into the chocolate until nearly blended.  Add the rest of the eggs and fold into the chocolate until evenly incorporated.  Divide mousse among 6 (four to six ounce) ramekins. 
Place ramekins into a large baking dish.  Pull out the oven rack and place pan on rack.  Then carefully pour enough boiling water to come about halfway up the sides of the ramekins (don't get water into the mousse!).  Slowly slide rack in so that the water does not splash into the mousse.  Bake for 14 to 16 minutes (should register 155 degrees with instant read thermometer).  Remove the pan from the oven and remove the ramekins using tongs.  Let the mousses cool for about 5 to 10 minutes before eating warm.  OR let cool and then refrigerate until chilled.





























Someone else loves chocolate mousse just as much as mommy. :)

 


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