Recipe: Chocolate Mousse

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Chocolate Mousse Cake with 2 ingredients

Sometimes you want to be all of that without putting the time in.

The secret? Invest in the building materials. For a s’more you want Hershey’s. For camp you want a cheap and cheerful t-shirt. For a class reunion you want a little black dress that flows over you like the magic of a waterfall
in the middle of a quiet jungle.

Start w/the best bittersweet chocolate you can get your hands on. Spend what you need to spend. Do what you have to. Look for 72% cocoa.
If you can find organic cream that’s what you want. Trust me.

The ratio is about 2 parts bittersweet chocolate to two parts heavy cream. You can do it terms of weight (100 g chocolate to 200 ml cream) or 1 cup chocolate to 2 cups of cream. Either way will work.
Melt the chocolate in a heat resistant bowl over pan of simmering water. Allow it to cool a bit, but it should be just a bit warm, about wrist temperature. To cool it a little faster transfer it to a cool bowl and stir in a little piece of cold chocolate in.
Whip the cream just until it begins to have body. No stiff peaks. I know this doesn’t make sense, but let the cream come to room temperature. When you fold the chocolate into the barely whipped cream you want them to be at extremes. If you want to add a few drops of Gran Marnier to the cream before you whip it, even better. Have more whipped cream ready for garnish.

You can eat right away if you like it super creamy or pour it into a spring form pan and stick it in the fridge. When you are ready to serve, sift a little Dutch Process cocoa over the top and spoon barely whipped cream around the edges.

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