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
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
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