Who doesn't love chocolate mousse? Okay, I know there are crazy people out there who hate everything that has to do with chocolate, and to be honest, I'm not a huge fan, but I do get crazy cravings for chocolate ever so often. I've been making mousse since the beginning of time. Okay, not really, but for long enough that it's scratched in the back of my brain for eternity. But I was talking with some friends about baking and pastries and the like, and I mentioned mousse and they were so surprised that I made it at home sometimes. Like it was some kind of phenomena. After some further digging, I realized that they aren't the only ones who were terrified by the thought of making mousse, so here's mousse made easy, by me.
The thing about chocolate mousse, just like french macarons, and really all french baking, is patience. You have to be patient and you have to follow the steps. I kid you not, if you make pate a chaoux and don't use a wooden spoon, I don't think it will come out. I don't know much about myths and legends, but I don't fool around when it comes to french pastries. Use a wooden spoon!
Mousse is a really special dessert that I can't eat more than a few spoonfuls of, but when my boyfriend, who is sick sick sick, tells me he wants mousse and wants to buy it at the grocery store, I die a little on the inside, and then I stock up on supplies and make it. One millions times better and a little sweeter too.
Here's what you need to make chocolate mousse:
12 ounces of semi sweet chocolate
1/2 cup of butter
2 1/2 cups of heavy cream
4 large eggs, separated
2 tsp of vanilla
1/2 cup of sugar
Melt your chocolate, vanilla and butter in a double boiler. I just boil water in a saucepan and place a metal bowl in the boiling water to melt my chocolate in. Stir with a wooden spoon. Once your chocolate is smooth, creamy and combined, take it off the heat. Temper your 4 egg yolks and whisk them in slowly. Once your egg yolks are combines, place your mixture into an ice bath to cool.
Whip your 4 egg whites and sugar until stiff peaks form, place to the side. If you have a hard time whipping egg whites, add a pinch of cream of tartar, it will help your eggs stiffen. Whip your heavy cream place to the side.
Once your chocolate mixture has cooled, fold in your egg whites, careful to not over mix. You are not trying to deflate your egg whites! Once they are combined, fold in your whipped cream. Chill for 4-12 hours or until desired consistency is reached. In my house, it's usually just about 4 hours, because we are ready for mousse STAT. Top with whipped cream and chocolate Shavings, and enjoy the shit out of it. You earned it.