try try again! Your best chocolate mousse recipe
Julia Child's Chocolate Mousse (from Mastering the Art of French Cooking I) is absolutely, without fail, delicious and really easy to make. Also good because you can make it a day or two ahead for a dinner party. I cut the Grand Marnier down to 2 T because I want to taste the chocolate.
I'm a classicist, and I'm not afraid of raw eggs. I use free range organic eggs from a reputable local company, and I wash the shells. From there, I take my chances. Don't serve to children or the immunosuppressed.
1 pint heavy cream
4-5 oz bittersweet chocolate
1/4 c sugar
2 T rum
1 T butter
Melt chocolate with butter. Whip cream to soft peaks, set aside. Beat yolks with sugar (warm them first by beating over simmering water until warm, then take off the water and beat the heck out of them). Whip egg whites to soft peaks. Fold first the chocolate and rum into the egg yolks, then the whites, then the whipped cream. Chill.
This has the sort of firm yet melting texture I look for in mousse - I don't like the really gooey ones. The proportions are pretty classic - I haven't looked it up in years, but I think Julia Child's version is close.
2 Large ( King Size ) Snickers Bars or four normal size ones cut into chunks
2 bars 70% dark chocolate ( I use Green & Blacks )
4 egg yolks
4 egg whites ( beaten to stiff peaks )
1/4 stick unsalted butter
1/2 cup of single ( light ) cream
2 tablespoons whiskey OR bourbon
In a basin over a pan of boiling water melt the Snicker's bars thoroughly. add the dark chocolate and do the same
When melted, remove from the heat and gently mix in the egg yolks and the butter
Mix in the cream and the booze ( optional ) and then fold in a small amount of the beaten egg white. Once the small amount has been amalgamated properly, add in the remainder.
Spoon into ramekins or one large bowl and cover with plastic wrap and chill for an hour
I serve with shavings of white chocolate on top
That'll be it then. Very rich, stroke inducing but entirely delicious