This recipe originated in an attempt to make a dairy-free chocolate mousse for an allergy-ridden guest. The technique is quick, practically foolproof, and decadant beyond expectation, so it's become a keeper. When I need an impressive dessert quickly (and it scales well!) or am just craving the most effective of chocolate fixes, I turn to this dessert. You can serve in anything from champagne flutes to cute little teacups, but around here, we use our oversized ice cream bowls appropriately labeled "chocolate".
A word on ingredients:
NOTE it contains raw eggs, so do not feed to the immune-deficient, and please use best quality (from the Farmer's Market is best--they're so creamy!). Also, the chocolate is center-stage, so quality is important there too! I typically use 60% Valhrona or Jacques Torres pastilles, but I imagine a good milk chocolate would work as well (I've even used a combination of Unsweetened and agave, so if you have odds and ends, fret not). - nishis —nishis
Test Kitchen Notes
This mousse was possibly the easiest dessert I've ever made. I used a mix of milk chocolate and bittersweet chocolate and added a splash of dark rum (as the bourbon mysteriously disappeared from the cabinet!), and espresso straight from the stovetop. Once the espresso was done, it all came together in minutes. I have to say I was skeptical when I was done blending as it was really watery as I was pouring into cups, but as promised it firmed up to a fantastic smooth and decadent consistency after sitting in the fridge overnight. The blend of chocolate provided the perfect balance between sweet and the richer notes of the dark chocolate, since there is no added sugar I would recommend using at least some milk chocolate both for it's sweetness and creaminess which I think helped with the final texture. In the interest of my waistline, I halved the recipe, which was super easy. This made three 3-oz servings plus a scant 1oz leftover chef's treat. It could easily be made into a proper plated dessert with some raspberries and a fancy cookie. - MGrace —MGrace
1 (kidding, more like 6)
eggs (room temperature)
cinnamon (or vanilla or bourbon)
In This Recipe
Start by chopping your chocolate in to manageable pieces. I don't like chips in principle because they have wax coating, and you only need it small enough for your blender to handle (ie if you have a Vitamix, your chunks will be larger than mine)
Load chocolate in to blender. Start grinding up the chocolate into bits until it looks like dirt. Meanwhile, brew your coffee.
Add the eggs, cinnamon/extract/booze and salt and continue blending until you have a grainy paste. Taste and adjust flavorings and salt.
Now add the coffee in two parts, blending in between. The coffee will lubricate the mixture while melting the chocolate. Help it along with a rubber spatula until it is grainy no more. Heat from the blender should prevent it from getting to thick to manage.
Pour in to the serving vessels of your choice. Chill for 30 minutes (15-20 in the freezer if you're really rushed). The longer you keep it in, the more dense yet luscious.