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Recipe: The Felicity of Classic Chocolate Mousse

It's been decades since chocolate mousse topped the dessert menu of nearly every restaurant in America, but in your kitchen, this simple dessert's foamy, chocolately smoothness can remain forever immune to the vagaries of food fashion. Jon "Food Guy" Jackson loves Craig Claiborne's recipe, while Greg "Other Food Guy" Patent favors Maida Heatter's "Chocolate Mousse Heatter." Here's Greg Patent's summary of the Heatter approach.

Mousse ingredients:

8 ounces of chopped bittersweet chocolate, the higher-quality, the better;
1 tablespoon of dry instant coffee, dissolved in 1/3 cup of boiling water;
5 eggs, separated;
A pinch of salt;
optional: liquour, as a substitute for some of the water, or in additon to it;
optional:  vanilla

Whipped cream ingredients:

1 cup of heavy whipping cream
2 tablespoons of confectioner's sugar
1 tablespoon of dry instant coffee
optional: vanilla

Instructions:

Pour the instant coffee, dissolved in boiling water, over the chopped chocolate. Melt the chocolate over low heat in a double boiler.

Beat the egg yolks separately with an electric mixer until they're lemon-colored and very thick. Combine the cooled chocolate with the beaten yolks.

Using clean beaters, beat the egg whites and salt until they're creamy and form peaks, but aren't really stiff. Gently fold them into the chocolate-egg yolks mixture.

Spoon the mousse into wine glasses and refrigerate for at least 3 hours.

Using clean, chilled beaters and a chilled bowl, beat the whipped cream ingredients till the consistency is custard-like, not stiff.  Add to the top of the chilled mousse.
 

Makes 6 servings.

(Broadcast: "The Food Guys," 12/23/18, 12/27/20.  Listen weekly on the radio at 9:53 a.m. Sundays, or via podcast.)     

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