A couple of years ago, I was working in a conference center kitchen when the head cook asked me to make chocolate mousse for a special dinner that we were making. I was lost. I had never made mousse before. She flipped through a copy of Bon Appetit's Fast, Easy, Fresh cookbook and settled on a recipe for mousse made in a blender. I was skeptical to say the least. Mousse? In a blender? I may not have been a mousse expert, but I was fairly certain that one did not make mousse in a blender. I went ahead anyway, but made a more traditional mousse as well, just in case. As I poured the liquid blender mousse into ramekins to set, I was even more convinced that this was not going to turn into any sort of self-respecting mousse. Oh boy, was I ever wrong.
Not only was it dead-easy to make, it was the smoothest, richest, and most thoroughly delicious mousse I have ever tasted. And to make things even better, the simplicity of the ingredients makes it incredibly versatile and open to adaptation. The original calls for chocolate chips (which work perfectly well), but I've used chopped good quality semisweet chocolate with great results as well. The original also calls for hot water and espresso powder, but at the conference center we used freshly brewed coffee. Here, I have used strongly brewed Earl Grey tea, orange zest, and vanilla instead. Each of these adaptations has worked well. Feel free to experiment with your own twists on the original!
The original recipe can be found here: http://www.bonappetit.com... —kangarhubarb
Test Kitchen Notes
Kangarhubarb's mousse couldn't be easier to make. It's as simple as steeping tea, chopping chocolate (if you don't have chips), and whizzing it in the blender. This is the perfect quick, easy and elegant dessert when you are short on time -- mine set in less than an hour. It's delicious, light and creamy; I topped mine with a dollop of lightly sweetened whipped cream. Anyone tasting this will think you spent all day making it! —sdebrango
four 4 oz. servings
high quality bittersweet or semisweet chocolate chips (about 2/3 cup)
Earl Grey tea bag
freshly grated orange zest
large egg whites
Lightly sweetened whipped cream, mascarpone, or greek yogurt (for topping)
Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.
Place chocolate chips and vanilla extract in blender. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). Let sit about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on high for 15 to 30 seconds.
Add egg whites to the blender, cover, and blend on high for about 60 seconds.
Divide mousse between 4 small serving containers. (Get creative! Think 1/2 pint mason jars, tea cups, cute bowls, etc.) Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.
Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. I used greek yogurt with a pinch or orange zest and a splash of orange juice quite successfully, but play around with your own favorite flavorings!