Making Chocolate Mousse (Sugar High Friday)

| January 20, 2007 | 0 Comments

When I heard that Sugar High Friday was being hosted by David Lebovitz and the theme was “Chocolate by Brand” I just knew I had to join in. But what to make? What delicious confection should I craft and with what chocolate?

Typically, I use Ghiradelli chocolate but I didn’t have enough on hand. I also recently picked up a few single origin bars to test out, but didn’t have enough of either to craft a full recipe . . . and it just seemed oh so wrong to mix them up. After all, they are *single* origin.

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Ultimately, I chose to go with what I already had (and had a lot of, at that). See, around Christmas I had purchased a good deal of chocolate – dark, bittersweet, etc – from a variety of makers. I always keep some form of Trader Joe’s Pound Plus bars on hand because it’s an inexpensive and decent quality chocolate for baking and whatnot. It is crafted in Belgium, a country known for its fine chocolate (though let’s face it, though a country is known for something doesn’t mean everything that comes out of there is good – but this one tops some other locally available brands like Nestle). Anyway, this bar was 72% dark chocolate (meaning it has a minimum of 72% cacao solids – that’s high).

Making Chocolate Mousse

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I set to work. First I took one egg and mixed it until it was light and frothy. Then I beat in 1/8 cup of sugar.

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Meanwhile, on the stove, I heated 1/2 cup of heavy cream over medium heat until it just started to let off little wisps of steam.

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Then I poured half of the hot heavy cream into the mixture and mixed it for about 30 seconds. Then I mixed that back into the pan with the rest of the heavy cream and cooked it on low for about 5 minutes. I stirred it the entire time, and knew it was time for the next step when it had thickened slightly – the mixture should never boil.

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Next I stirred in 4 oz of the dark chocolate and continued stirring until it was fully melted. The result was somewhat ugly and lumpy. I covered the pan and transferred it to the refrigerator for 2 hours. I pulled it out once and stirred, which made it much smoother.

Finally, I beat 3/4 cup of whipping cream until stiff peaks formed. Then I folded that into the mousse. Then I transferred the mixture to serving cups and topped it with homemade, sweetened whipped cream and chocolate shavings (courtesy of my Microplane Grater).

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This is a poor photo of the final product. Sorry! I was really tired when I got to this point.

Anyway, the result was a very dense, chocolate-y mousse that tasted wonderful and would be the perfect center to a chocolate mousse cake. Though this is a recipe I will be repeating, I didn’t feel that it lived up to what I wanted to display for Sugar High Friday. So I decided to try it again, this time altering the recipe a touch and using a chocolate with less cacao solids (so it will be less dense. I also decided to use Irish Cream in it.

Also see Part 2.

Category: Dessert, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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