As we get ready for our trip across the pond to celebrate our Wedding Anniversary, I am going to prime the pump by making my favorite French Dessert, Mousse Au Chocolat.
My first experience with making this luscious, decadent, creamy smooth, delicious dessert was at my first cooking job in a Mobile Guide 5 star restaurant in Florida. La Vieille Maison was the premier French Restaurant in South Florida, oh so long ago, and I was lucky enough to be hired as the first woman to cook in La Vieille’s kitchen. La Vieille Maison was without a doubt the finest restaurant I ever worked in and the learning experience set the cooking stage for my future. Working with the two most famous chefs in South Florida at that time, Chef Christian and Chef Yves, opened many doors in the business to help me become successful as a chef and caterer. I loved working there and felt extremely fortunate to be taken under the chefs wings. Chef Christian and Chef Yves were willing to teach me as much as possible and with their guidance and generosity in sharing their knowledge, I truly fell in love with this crazy business. I will always cherish my memories of cooking at La Vieille Maison.
I wonder if I will find Mousse Au Chocolat as good as this in France.
From this recipe you can also make Gateau Mousse Au Chocolat (Chocolate Mousse Cake).
Bon Appetit
Mousse Au Chocolat
Serves 8
12 Ounces Bittersweet Chocolate, Shaved, or Hershey’s Special Dark Chocolate Chips
½ Pound Unsalted Butter, Cut into 1” Pieces
2 Tablespoons Instant Espresso Powder
8 Large Eggs Separate
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Dark Rum
½ Cup Superfine Granulated Sugar, Divided
1 Cup Heavy Cream
White Chocolate Whipped Cream and Chocolate Shavings to Garnish
Melt the chocolate, butter and espresso powder in a double boiler over simmering water. Stir to combine thoroughly. Set aside to cool.
In a large heat proof bowl beat egg yolks with vanilla and dark rum. Whisk over simmering water until eggs are warm and thick. Egg mixture should form a ribbon as it is lifted with the whisk and falls onto itself. It will be the consistency of a sabayon. Set aside to cool.
Combine the cooled chocolate and egg mixtures. In the bowl of an electric mixer, fitted with the whisk attachment and set on medium low speed, beat the egg whites until foamy. Increase speed to high and gradually add the sugar less two tablespoons. Beat until stiff but not dry. Mix one quarter of the egg white mixture into the chocolate and egg mixture to loosen it up slightly. Gently fold in the remaining egg whites. In a clean bowl of an electric mixer beat the heavy cream on high until it just begins to foam. Add the sugar and continue to beat the cream until thick and soft peaks form. Very gently fold the cream into the chocolate mixture. Divided the mousse into individual serving dishes or glasses and top each with a dollop of White Chocolate Whipped Cream and chocolate shavings.
Bon Appetit!