Love is in the air! Yup, it’s Feb 14th, so bring on the red roses, heart shaped balloons, teddy hampers, chocolate boxes, cheesy sms/facebook statuses and the general mushiness that surrounds Valentine’s Day. No matter how you choose to get expressive about your love, this is the day to say it. If you still cnt find the words to convey your deepest feelings, let this outrageously decadent dessert speak for you.
There’s nothing like a classic chocolate mousse to end a cozy, romantic dinner. This rich, coffee-laced mousse from Bon Appétit | February 2013 Edition may require you to put in some extra effort but, believe me, it goes a long way in saying how much you care. The faint whiff of coffee perfectly complements the bitterness of good quality dark chocolate and the richness of freshly whipped cream. Top it with some chocolate shavings and a candied cherry and you’ll soon be transported into chocolate heaven.
CLASSIC CHOCOLATE MOUSSE
3/4 cup chilled heavy cream, divided
4 large egg yolks
1/4 cup espresso or strong coffee, room temperature
1/8 teaspoon kosher salt or table salt
3 tablespoons sugar, divided
6 ounces semisweet chocolate (61-72% cacao), chopped
2 large egg whites
- Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
- Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl.
- Set over a saucepan of gently simmering water (do not allow bowl to touch water).
- Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume.
- An instant-read thermometer inserted into the mixture should register 160°F, about 1 minute.
- Remove bowl from pan. Add chocolate; whisk until melted and smooth, until room temperature.
- Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy.
- With mixer running, gradually beat in remaining 1 tbs sugar. Increase speed to high and beat until firm peaks form.
- Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
- Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours.
- Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
- Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.
Happy V-day Lovers!