There is something about the chocolate mousse that makes it irresistible.
Rich, fluffy clouds of chocolate which melt away on your tongue – it truly is one of the sexier desserts. However, the cold that is required to set most chocolate mousses means you have a muted chocolate flavour, unfortunate as chocolate really does taste best when around room temperature.
The solution seems simple enough at first – why not just serve the mousse at room temperature? Ahh, the fact that most chocolate mousses have raw/barely cooked yolks and require the temperamental stability of egg whites means that left to sit at room temperature will result in a soup rather than mousse.
Thankfully, the wonderful Ms. Alice Medrich has the solution here with a baked bittersweet mousse, a dessert that can be served cold or warm, to tantalize your tastebuds whichever your preference 😉
Baked Bittersweet Mousse
(from ‘Bittersweet‘ by Alice Medrich)
Ingredients (makes approx 4 cups/6 serves)
170g bittersweet chocolate, finely chopped
1/4 cup milk (or water or coffee or 1/2 cup heavy cream)
1 1/2 tbsp brandy, rum, or liquor of choice *optional*
3 large eggs, at room temperature
3 tbsp caster sugar
Double cream, strawberries and pure icing sugar, to serve
1. Position rack in lower third of oven and preheat oven to 160 degrees C.
2. Place chocolate and milk in a heatproof bowl, then place over a pot of barely simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir till the chocolate has almost completely melted, then remove the bowl and continue to stir till the liquid is completely smooth. If using a liquor, stir in at this stage.
3. In a seperate bowl, whisk together the eggs and sugar till well blended, then use an electric mixer to beat the eggs at high speed for 3-4 minutes or till the eggs have a texture like softly whipped cream and are light and very fluffy.
4. Fold 1/4 of the eggs into the chocolate, then half the remaining eggs till almost blended. Fold in the remaining eggs till evenly incorporated and smooth. Divide among ramekins, then place ramekins in a high-sided baking tray.
5. Boil a kettle of water then fill the baking tray till water comes halfway up the sides of the ramekins, then bake till the centre of the mousses reads 70 degrees C (or just bake for about 15-18 minutes till the tops feel barely set). Remove from the oven and allow ramekins to cool for at least 10 minutes, then garnish with a dollop of softly whipped cream, a strawberry and a light dusting of icing sugar.
[tags]chocolate mousse, Alice Medrich, dessert, sweets, recipe[/tags]
P.S. The cupcake post is coming, but seeing as I have a new camera, I want to reshoot ALL the photos…so it might take awhile 😉