Prep 10 mins
Cook 0 mins
This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.
- 170.09 g bittersweet chocolate, chopped
- 4.92 ml instant espresso, dissolved in
- 29.58 ml water
- 29.58 ml dark rum or 29.58 ml Kahlua or 29.58 ml Grand Marnier
- 1 large egg yolk
- 2 large egg whites, room temperature
- 0.25 ml cream of tartar
- 14.79 ml sugar
- 59.14 ml heavy cream
- NOTE: The flavor of this mousse depends entirely on the chocolate you use.
- Please use the highest quality chocolate you can.
- DO NOT use Bakers chocolate.
- Do not use chocolate chips.
- I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
- DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
- Stir until smooth.
- Whisk in the yolk and mix well.
- Set aside.
- Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
- Add the whites and whip until soft peaks form.
- Sprinkle in the sugar, beating on high until stiff, but not dry.
- Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
- Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
- Fold everything together gently until no streaks of white appear.
- Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
- Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
- Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
- This allows it to be formed into molds and terrines and be sliced or cut.
- It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
- I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
- The uses for this mousse are endless.
Used Kahlua and Caillebaut chocolate and your recipes like caillebaut are becoming a fixation for me you really put out good stuff Petitfour, I find that you have usually covered the permutations either giving us a lot of possibilities or challenges to draw outside the lines and keep it as good. hmmmm....
Doubled the cream (for a lighter mousse), used 1 1/2 tsp instant coffee (no instant espresso on hand) and didn't add Grand Marnier (didn't have any liquor on hand) but otherwise followed the recipe. The extra whipped cream created a bit lighter/fluffier texture and the coffee added a nice subtle undertone. I doubled the recipe and got an excellent dessert dish and filling for some crÃªpes the following morning. Thanks for posting!
When made as written with 1/4 cup cream, this is the consistency of a chocolate truffle once it sets up in the frig and just as good. I used Bailey's Irish Cream liqueur. Don't forget to add the cream of tartar to the meringue as it's not mentioned in the directions. Scrumptious and, as stated by P4, versatile.