I used Guittard Chocolate, 64% cacao. Lebovitz used Green and Black, 72% cacao. I mention this because I cut the sugar to ½ cup because I was worried ⅔ cup sugar might be too sweet — I made one chocolate mousse last week that was way too sweet. Also, the Bouchon recipe, which I loved, only called for 1 tablespoon of sugar in the whole recipe. Anyway, ½ cup of sugar was a perfect amount of sugar for me, but if you are using a darker chocolate, you might want to stick with the ⅔ cup sugar amount. What I love about this recipe is that there isn’t any whipped cream. One recipe I tried this week tasted too much like chocolate-flavored whipped cream. This one has body with a nice lightness thanks to the whipped egg whites. The key, I think, to making this recipe successfully is getting those egg yolks to that pale yellow ribbon stage — see DL’s photo for guidance. If you don’t get that consistency in the yolks, the finished mousse will not have that nice chew.
INGREDIENTS
6 ounces (170g) bittersweet or semisweet chocolate, chopped (see notes above)
6 ounces (170g) unsalted butter, cut into small pieces
¼ cup (60ml) dark-brewed coffee
4 large eggs, separated
½ cup (116g) to ⅔ cup (170g), plus 1 tablespoon sugar (see notes above)
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1 teaspoon vanilla extract
dark chocolate for shaving over top, optional
INSTRUCTIONS
Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the ½ to ⅔ cup of sugar (see notes), rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer. Note: Be sure this mixture is thick before removing bowl from heat. )
Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo in DL’s post. Then fold the chocolate mixture into the egg yolks.
Full Reading: https://alexandracooks.com/
INGREDIENTS
6 ounces (170g) bittersweet or semisweet chocolate, chopped (see notes above)
6 ounces (170g) unsalted butter, cut into small pieces
¼ cup (60ml) dark-brewed coffee
4 large eggs, separated
½ cup (116g) to ⅔ cup (170g), plus 1 tablespoon sugar (see notes above)
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1 teaspoon vanilla extract
dark chocolate for shaving over top, optional
INSTRUCTIONS
Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the ½ to ⅔ cup of sugar (see notes), rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer. Note: Be sure this mixture is thick before removing bowl from heat. )
Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo in DL’s post. Then fold the chocolate mixture into the egg yolks.
Full Reading: https://alexandracooks.com/
