Mousse au Chocolat!

mousse_process

As promised, I went out and found a decadent chocolate mousse recipe to protest any attempts at weaning us off real chocolate. It is from the December 2002 issue of Gourmet, and it’s a little labor-intensive, but such is the nature of mousse. My roommate and I made it together. While I separated the eggs, she chopped the chocolate, and the active time for us was about an hour, just over the 45 minutes the recipe estimates. For the chocolate, I used a mix of Ghirardelli chocolates: 1/4 bittersweet, 3/4 70% Cacao. We sampled the mousse as we spooned it into cocktail glasses, and it tasted so good. It’s in the refrigerator now getting its six hour chill on. We just ate the finished product, and it was FANTASTIC. I am adding this to the repertoire. 

The roommate and I took these photos as we went.

Houseboy Note: We thought it would be fun to dish out large portions, but we were wrong. With this mousse, a little bit goes a long way.

Advertisements

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: