A way to get people to come visit is to entice them with dinner. You drive, I cook. I managed to use this trick on my good friend Micheline not too long ago.
As Micheline was preparing to run a half-marathon, she needed to carbo-load. I love carbo-loading just for fun, so this was a good match. I prepared her my homemade pesto pasta dinner and bocconcini salad. I think this meal gave her the energy she needed for her race, as she finished well!. Yes, I’m giving my cooking full credit for this, nothing to do with her dedication to training.
Seriously, respect for Micheline and anyone who runs long-distances (I define a long distance more than 1km.) I don’t have it in me. I prefer to do pull-ups and lift heavy stuff, activities where the pain ends abruptly. Go me!
Anyways, Micheline requested “something with chocolate” for dessert. Usually, my go to chocolate dessert is brownie sundaes, but I decided to try something different. I have always had a special place in my heart for chocolate mousse, and will typically select it if I am so lucky to find it on a dessert menu. So I decided to give the poofy and decadent dessert a go.
To my utter astonishment, all the chocolate mousse recipes I found were surprisingly easy! Melt the chocolate, whip the egg whites, whip the cream, fold ingredients and BOOM! After an hour of chilling you have a quick dessert that is a real crowd pleaser at any dinner party!
What I really enjoyed about this mousse is that it was fluffy and not too heavy, and just the right amount of sweet. Many recipes call for semi-sweet chocolate, but I opted for bitter-sweet chocolate.
BITTERSWEET VS. SEMISWEET CHOCOLATE
So what is the difference? Bittersweet has a higher cocoa content then semisweet, and semisweet has a higher sugar content then bittersweet. I like to use bittersweet in my chocolate recipes for a stronger chocolate taste. You just might have to add a little more sugar. Chocolate has to have at least 35% cacao to be labelled bittersweet.
So after chilling the dessert, garnishing it with some whipped cream and shaved chocolate, we snapped a couple pics for my blog and devoured the dessert in about three bites apiece.
Note: This recipe serves 4 normal people or 3 chocolate lovers.
Click here to view printable Word version of recipe:
Inspired by Bobby Flay
6 oz bittersweet chocolate, chopped (shave ½ an ounce for garnish)
3 tbs white sugar
3 egg whites
2 cups whipping cream (set a few tbsp. of the whipped cream aside for garnish)
1 tsp vanilla
- Place your large metal mixing bowl in the freezer.
- Place chocolate in medium metal mixing bowl. Melt chocolate in double boiler on medium heat. Once chocolate is melted, turn off the heat. .
- Beat the egg whites to soft peaks. Add the sugar and continue to whip to hard peaks.
- Remove large mixing bowl from freezer. Add whipping cream and vanilla. Beat the whipping cream to soft peaks. Reserve a few tbsp. for garnish if desired.
- Fold the egg whites into the melted chocolate until chocolate is not quite fully incorporated.
- Fold egg-chocolate mixture into the whipped cream. It is okay if the mousse is not mixed perfectly. You don’t want to over mix or your mousse will lose its fluffiness!
- Divide mousse into serving bowls, cover and refrigerate for at least an hour.
- When serving, top with extra whipping cream and shaved chocolate.