The New Mousse Workout

Who told me to do it? I did not know fully what I was getting myself into AND I've decided that next birthday/Christmas I'm getting much more specific about my wish list (I'll gladly even post it so you all can contribute!) Hello!!! Time to get some kitchen gadgets Wanda! How about a stand mixer for starters.

I really wanted to make chocolate mousse. I've never tried before and it does look amazing, is one of Derek's favourite things and, I figure, it's not like the kids are going to refuse it if it ends up coming out like mush! However, I forget so easily what it feels like to hand whip everything. It's like birth, you forget what labour feels like after the child is born... until you are in labour with the next child and saying 'What the $@*% is this!'



I eyed chocolate Mousse on the Orangette site and got inspired. I also had a recipe cut out of an old 'Gourmet' magazine *sad sigh* (however it might be available on the epicurious site! I haven't tried it). The Orangette recipe looked a little more appealing so I decided to give it a go - with a little twist here and there AND lots and lots of elbow grease!! Please keep in mind that the recipe I'm writing here is all about not having a machine to do the work... just your arms! It can easily adapt to a machine (as soon as I get one ;-) I'll post the changes!) but technically it's almost impossible to over-beat something by hand - at least that's what I've been told so if you are going to use a mixer try referring the Orangette site and/or tread a little more lightly.

Orangette Chocolate Mousse

8 oz or 1 cup bitter sweet chocolate (I used my trusty Callebaut 60% chocolate chips)
2 Tbsp Dutch process Cocoa
1 tsp instant espresso powder
5 Tbsp water
1 Tbsp alcohol of choice (I might try rum next time - whiskey, brandy etc.) This time my alcohol was Madagascar Vanilla from Williams Sonoma.
2 lg. eggs separated
3 Tbsp sugar (I just realised that I totally screwed Orangette's recipe up but I liked the screw up so I'm keeping it)
1/8 tsp (dash) sea salt
1 cup + 2 Tbsp of heavy cream

In a double boiler (just use a heat proof bowl over a pot of simmering water) melt chocolate, cocoa, espresso powder, water and alcohol of choice. Stir until melted and mixed (mine was a lot thicker than I expected it to be but don't be alarmed). the Let it cool slightly.
In another bowl combine the egg yolks and 1 1/2 tbsp of sugar until well blended. Add slowly to the chocolate mixture (you want to make sure that the yolks don't cook so check on the temperature of the chocolate) and mix well.

In another bowl whip egg whites until frothy. I used a cold stainless steel bowl and a large whisk. Once they are getting firm and frothy, add the remaining 1 1/2 tbsp of sugar and continue to whip until soft peaks form. All tolled it took me about 4 min to get the egg whites whipped. Whisk in about 1/4 of the egg whites into the chocolate mixture and then fold in the rest until it is loosely blended (ie. not completely mixed).


In another bowl begin to whip the cream (I used the same bowl process as above and I even put an ice pack under the bowl while whipping the cream, to keep it cold) until soft peaks form (mine were pretty firm peaks but again this took just over 5 min all together). Using a rubber spatula, fold the cream into the chocolate mixture (gently and lovingly!) until well mixed.
Spoon 1/2 - 3/4 of a cup into ramekins or wine glasses or (dang!) ice cream bowls for all I care!
Cover with Clingfilm and chill for at least a couple of hours. (Orangette says it can chill up to 24 hrs)
To Serve:
I whipped up some more cream (it actually is really quite essential) only ever so slightly sweetened. I also removed the mousse from the refridgerator for a few minutes just to soften it up a little bit. Top the Mousse with a generous dollop of cream and dig that spoon in. Enjoy every rich and delicious morsel!!!


I'm already thinking about cake possibilities - adding this a top layer of something... I'm getting some ideas and I must ponder.......