Chocolate Mousse a.k.a. Mousse Au Chocolat

I am not sure what prompted my fascination with a recipe for Mousse Au Chocolat (Chocolate Mousse) I found in the French section of my mom’s early 1960’s McCall’s Cook Book, but I find that, on some level, it still continues to this day.

I started making it as a teen for my chocolate-loving dad either on Father’s Day or his birthday. I continued to make it for “fancy” meals. In fact, it was one of a few recipes that I copied into a spiral bound book of index cards to take with me when I moved into my first apartment. When I made it I somehow felt more like an adult.

Despite it being one of my “go to” recipes when I cooked for friends early in my adult life, I did not make Chocolate Mousse for years. One of reasons was my concern about raw egg safety when from purchasing standard grocery store eggs. When I discovered pasteurized in the shell eggs, I started making chocolate mousse again.

The traditional French Chocolate Mousse is a mixture of egg whites and melted chocolate. The McCall’s recipe is a slight variation with the addition of some instant coffee and vanilla to enhance the chocolate flavor. I have made some modifications to the McCall’s recipe as pasteurized egg whites do not whip the same as raw. I also learned to incorporate egg whites differently than the what the original recipe said.

This recipe does not require the use of a double boiler. It calls for semi-sweet chocolate, but dark (bittersweet) chocolate can be substituted. However, unless you are certain that everyone going to be eating it likes really dark chocolate, it is best to stick to 70% cacao or less. For kids (and my preference), I use semi-sweet chocolate.

This recipe is a great way to use leftover pasteurized eggs from making homemade ice cream. 🙂

Recipe: Chocolate Mousse

Ingredients:

6 oz. semi-sweet (or bittersweet) chocolate pieces or chopped into small chunks
2 tsp. +/- instant coffee
1/4 to 1/2 c. extra fine granulated sugar
2 Tbsp. water
3 pasteurized egg yolks*
1/2 tsp. vanilla
5 -6 pasteurized egg whites* (3 if using fresh eggs)
1 1/4 -1 1/2 tsp. cream of tartar (1/4 tsp. per egg)
Whipped dairy or coconut cream, optional
Garnish, optional (fresh mint, fresh fruit, or chocolate shavings)

Instructions:

Combine chocolate, coffee, water, and up to 1/4 c. sugar (depending on desired amount of sweetness) in a heavy bottomed medium saucepan stirring constantly with a wooden spoon or spatula until chocolate is melted and the sugar is fully dissolved.
Remove from heat and beat until smooth.
Once the chocolate has cooled slightly, add the egg yolks one at a time.
Stir in the vanilla and transfer the mixture to a med. to large bowl.**
In a stainless steel or copper bowl, beat egg whites and cream of tartar with a stand or hand mixer. If using a copper bowl, beat with whisk and reduce cream of tartar if using pasteurized eggs and eliminate if using fresh eggs.
When soft peaks form, slowly add 1/4 c. sugar just a tablespoon or two at a time . Beat until stiff peaks are formed, but not so long that the egg white starts collapsing and separating.
Using a whisk (I use the whip from my stand mixer), gently add 1/4 of the beaten egg whites to the chocolate mixture to lighten it. Carefully fold in the rest of the egg whites just until the mixtures are well combined.
Spoon into dessert cups (ramekins, sherbert glasses, martini glasses, etc). Chill for about an hour in the refrigerator before serving.
Serve topped with whipped dairy cream or whipped coconut cream, if desired. Garnish with fresh mint, fresh strawberry, fresh raspberry, or chocolate shavings, if desired.

Notes:

Water can be successfully added to chocolate if it is added at the beginning…before heating it to melt.

Liquid coffee may be used instead of the instant and the water.

If using bittersweet chocolate, 70% or less cacao is best unless you are serving individuals that you know love the flavor of dark chocolate.

** An alternative is to use a stainless steel or Pyrex bowl over boiling water in a pan to melt the chocolate and dissolve the sugar (if using) and coffee. Beat until smooth with a wooden spoon or silicon spatula. Remove bowl from over pan. Add egg yolks one at a time. Then, fold the whipped egg white mixture into this bowl.

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