Alice's Luscious Chocolate Mousse

"This recipe is from Alice Medrich's Bittersweet. This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL). The mousse is luscious and intense - the flavor of the chocolate is the star here so use the best quality that you can find. You may use this as a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake)."
 
Download
photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
1hr 20mins
Ingredients:
6
Serves:
8
Advertisement

ingredients

  • 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
  • 14 1/4 cup milk or 1/2 cup heavy cream (if you want a creamier, not-too-intense mousse)
  • 1 12 1 1/2 tablespoons rum or 1 1/2 tablespoons liquor, of choice (optional)
  • 3 eggs, at room temperature
  • 3 tablespoons water
  • 3 tablespoons sugar
Advertisement

directions

  • Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
  • Melt chocolate in the microwave for 30 sec on HIGH, stir.
  • Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
  • Stir in brandy (or other liquor), if using and set aside.
  • In a medium heatproof bowl, whisk eggs with the 3 TB water and sugar until well-blended.
  • Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
  • Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
  • Fold about 1/4 of the egg mixture into the melted chocolate.
  • Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
  • If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
  • Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
  • You may also use the mousse as a cake filling- I've done this with success, using a cake ring (or a springform pan).
  • If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 TB.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes