Altschul Recipe Database: Chocolate Mousse

Recipe: Chocolate Mousse
This is a Dessert Dish.
Full Recipe: Cook's Illustrated no. 78 (p. 22)
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8 oz. bittersweet chocolate
8 oz. bittersweet chocolate, chopped fine
2 tbsp. Dutch-processed cocoa
1 tsp. instant espresso powder
5 tbsp. water (see below)
1 tbsp. brandy
2 eggs, separated
1 tbsp. sugar
1/8 tsp. salt
1 cup + 2 tbsp. heavy cream

Melt the chocolate, cocoa, espresso powder, water, and brandy in pyrex vessel sitting in 1 inch of boiling water. (It helps to use boiling water taken from the bath in the recipe.) Stir until smooth. Whisk together egg yolks and 1-1/2 tsp. sugar until the color lightens and it thickens slightly. Whisk in chocolate mixture and cool 3-5 minutes.

In standing mixer, beat egg whites until frothy. Add remaining sugar and beat on medium-high until soft peaks form. Scrape any unbeaten eggs whites of the bottom of the bowl and finish beating. Then mix one quarter of the egg whites to the chocolate, followed by remaining whites, carefully folded in.

Whip cream and fold into other ingredients, until no white streaks remain. Spoon into serving dishes and chill 2 hours.