Prep 30 mins
Cook 10 mins
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
- 8 ounces bittersweet chocolate, finely chopped
- 1⁄2 cup sugar
- 1⁄4 cup water
- 2 eggs, separated
- 2 extra egg yolks
- 1⁄3 cup espresso
- 1⁄3 cup very strong coffee
- 2 tablespoons Grand Marnier (optional)
- 6 tablespoons unsalted butter, softened
- 2 cups heavy cream, whipped to soft peaks
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.
This is a great mousse. But I'm updating my review for other novices like me. I can never look at a recipe and see what should be done ahead of time. So I hope this helps someone else: 1. Whip the cream first and set aside. 2. Separate the eggs and whip the whites and set aside. 3. Start melting the chocolate (if you're like me and using a double boiler). 4. Start the sugar/water combo. Then follow from there. Doing it this way has saved my sanity. I use all the egg whites instead of tossing 2. And I omit the GM and the coffee.
I dislike mousse that is heavy like pudding(If I wanted pudding I would make it) but this mousse is smooth and creamy(in my oppinion like mousse should be). I ommited the coffee and grand marnier and it was still soo good. This recipe makes a lot but I dont think any will go to waste;) just one note DONT add the egg yolk mixture to the hot chocolate it will seize. Thanks for posting the perfect mousse recipe!
Perfect texture (I've used ll the eggs white), makes a huge batch (cut in half if you're a small family) of both mousse and dishes to wash. I'm lactose intolerant so I used margarine (Earth Balance) instead of butter and NutriWhip instead of heavy cream. Note: do not add the whole sugar syrup if using NutriWhip, it makes the preparation way too sweet! I found the coffee taste overwhelming as well, I will try without it next time. This mousse recipe is a keeper! It's a great base to vanilla / butterscotch as well!