RCI-DS.001.0004.001

Alice's Luscious Chocolate Mousse

This recipe is from Alice Medrich's Bittersweet. This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL).

vegetarian
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate

Ingredients

  • bittersweet chocolate or semisweet chocolate
    finely chopped
    6 ounces
  • water or coffee or milk or ½ cup heavy cream (if you want a creamier
    not-too-intense mousse)
    ¼ cup
  • brandy or rum or liquor
    of choice (optional)
    1½ tablespoons
  • eggs
    at room temperature
    3 unit
  • 3 tablespoons
  • 3 tablespoons

Method

1
Separate the 3 eggs into yolks and whites, ensuring no yolk touches the whites. Place yolks in one bowl and whites in another.
2
Combine the 3 tablespoons sugar and 3 tablespoons water in a small saucepan over medium heat, stirring until the sugar dissolves completely, approximately 2 minutes.
2 minutes
3
Remove the syrup from heat and let cool slightly for 1 minute, then slowly pour it into the egg yolks while whisking constantly until the mixture is pale and thick, about 2–3 minutes.
3 minutes
4
Finely chop the 6 ounces of bittersweet or semisweet chocolate and place in a heatproof bowl. Heat the ½ cup heavy cream (or water, coffee, or milk as preferred) until steaming, then pour over the chocolate.
1 minutes
5
Let the chocolate sit for 30 seconds, then stir until smooth and fully melted. Stir in the 1½ tablespoons brandy, rum, or liquor of choice if using.
1 minutes
6
Fold the cooled chocolate mixture gently into the egg yolk mixture using a rubber spatula until well combined.
7
In a separate clean bowl, whip the egg whites using an electric mixer or whisk until stiff peaks form, approximately 2–3 minutes.
3 minutes
8
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in two additions until no white streaks remain.
9
Divide the mousse evenly among 4 serving glasses or bowls and refrigerate for at least 30 minutes before serving, or until ready to serve.

What Makes This Variant Distinct

  • Original variant

Cuisines