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... —k s
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
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