Mousse au Chocolat
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This one nearly didn’t make it. At one point in this recipe I had all but given up. If you’ve ever had anything “break” on you while cooking you know how frustrating and hopeless it can make you feel. Rarely do these stories have happy endings. Thankfully this was a one of those rare occasions.
Here’s what you’ll need:
- 6 ounces of good quality chocolate
- 3 tablespoons of butter (unsalted)
- 2 eggs
- ¼ cup white sugar
- 1¼ cups heavy cream
- ¼ cup Bailey’s
Other stuff you’ll need:
- Double boiler or a bowl placed over a pot of hot water
- Beater or mixer. Forget the whisk, you’ll kill yourself
- A few cold metal bowls
- Wooden spoon
Start by separating your eggs. I crack them then pour the yolk in my hand letting the white slide into a bowl beneath, I find I break less yolks this way. Keep both the whites and the yolks separate (you only need one yolk), you’ll need them.
Place the two egg whites in mixing bowl and add 2 tablespoons of sugar. Beat them until they are stiff.
In a second bowl add the cream, Baileys and 2 tablespoons of sugar and beat until it forms into whipped cream.
Break the chocolate into the bowl that sits over hot water and add the butter. Melt them together stirring frequently [photo 1+2]. Once the chocolate and butter are melted and incorporated add one yolk, beat well. This is where things literally broke down for me. I didn’t even take a photo to show the results as I had all but given up on the gritty, nasty mess. Fear not, the meringue like beaten egg whites are about to perform magic that would make Alton Brown himself applaud. Gently pour the egg white mixture into the chocolate disaster and stir. Keep stirring until you get a beautiful solid chocolate mixture. Once they are well incorporated fold in the whipped cream [photo 3], reserving a tad to top off the dessert and voila, mousse au chocolat [photo 4].
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