Chocolate Mousse

It’s Saturday morning.  Post run.  Instead of chocolate milk, which reduces muscle soreness and aids in general workout/long run recovery, I choose another chocolate something. I like to consider this on in a superfood category.  Chocolate mousse.  The most reliable source in my at this moment, Bon Appetite Magazine.  Here is the recipe.  And, yes a little more involved, some would say labor intensive, than chocolate milk. I say #simplythebest.


INGREDIENTS
  • ¾ cup chilled heavy cream, divided
  • 4 large egg yolks
  • ¼ cup espresso or strong coffee, room temperature
  • 3 tablespoons sugar, divided
  • ⅛ teaspoon kosher salt
  • 6 ounces semisweet chocolate (60-72% cacao), chopped
  • 2 large egg whites

The Preparation:  
  • Beat ½ cup cream in medium bowl until stiff peaks form; cover and chill.

  • Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.

  • Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

  • Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.

  • Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

  • Divide mousse among six teacups or 4-oz. ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

    And, thats how its done.  These experts deliver.  I should have doubled the recipe.  Doesn’t last long in my kitchen.

Until Next Time…

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