Darcy Lewis Design

Adventures in "Good Enough" Design

BEST CHOCOLATE MOUSSE EVER!

Our household has a bit of a problem… none of us have that much of a sweet tooth, yet over the years we have acquired a significant amount of assorted chocolate candy (much of it in the form of overly-sweet dark chocolates that Raf gave me while wooing me, that we never finished.)  We love dark chocolate mousse, though, in small portions.  So we decided to make some chocolate mousse – using up all the old candy (some of it YEARS old and stale!!) we had. As we were making it (ok, let’s be honest, RAF did all the work, I just ate it!), everything was going wrong – the eggs didn’t become silky, the gelatin didn’t thicken, and we thought we had a disaster on our hands.  HOWEVER, luck smiled at us, and the mousse came out perfectly!!  The main thing to be aware of is that the flavor will vary, depending on what candy you use (there is no way we can duplicate this batch!), however, it’s a GREAT way to use up old chocolates that are stale and inedible!! (If you’re insane like me and don’t want to just throw them out).

I didn’t manage to get any in-process photos, because we thought it was a disaster, but here’s the, er, taste-tested, results:

IMAG5859

This recipe is based on a chocolate mousse recipe in the Dulce cookbook by Joseluis Flores.

Dark Chocolate Mousse – Made of Old Candy!

  • 6 oz (more or less) of chocolate candy – we used assorted spiced and flavored truffles, range of dark and milk
  • 3 oz of dark chocolate (more or less) – 100% cacao (the dark bitterness will balance the sugar of the other candies)  – NOTE: You want about 9oz, total, of chocolate.
  • 3 eggs
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/2 of a 1/4-oz envelope unflavored gelatin powder
  • 2 Tbl rum, Kahlua, or other – we used caramel sea salt-flavored vodka
  • 1 pinch powdered cinnamon

Mousse Instructions:

Sprinkle the gelatin over the rum and let sit for 5 minutes.

In the top of a double boiler over gently simmering water, melt the chocolate, stirring constantly. Remove from the heat, pour into a large bowl and let cool.

Clean the double boiler well, set it again over the simmering water, add the eggs and sugar, and whisk for about 5 minutes until the mixture has doubled in volume.  It should be pale and thick – cook to the ribbon stage: When you lift the whisk out of the batter, the batter should flow from the whisk in smooth, even, ribbons.  Add the alcohol and gelatin mixture and heat until the gelatin dissolves.  Remove from heat and gently fold the mixture into the chocolate.  The result should look smooth and shiny.

In the bowl of an electric mixture, whisk the cream until soft peaks form.  Gently fold the whipped cream into the chocolate, until well-blended.  Scrape all of it into a bowl, cover, and chill for at least 2 hours, until it sets.

Dust the top with powdered cinnamon before serving.

NOTES: Don’t panic if the eggs don’t become silky, or the gelatin doesn’t set in the 5 minutes, or the cream doesn’t whip into soft peaks…. It came out delicious, light, fluffy, and airy, anyways!!

ALTERNATIVES: This would be delicious flavored with espresso, or burnt orange, or caramel sea salt, or burnt sugar, or….  Simply use flavored chocolates, flavored alcohol, etc.

 

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